What is the Meaning & Definition of pasteurization
Pasteurization is a certainly common process that is performed on some mass and daily consumption food, such is the case of milk and which consists in the sterilization of the liquid in question, raising its temperature at a point prior to the so-called point of boiling, for a very short time. He then cools it will and it should seal the food in question.
The primary mission of this process is the completely destroy the pathogens that may be present in them but not that this affected its composition and qualities of the fluid in question.
Molds, bacteria, yeasts, are some of those organisms which intends to destroy through this procedure, which as already noted is super common in those liquids that are used as food.
Sterilization is very common and important in achieving satisfactory or expected hygiene of a substance, liquid, element, among others. From it are made disappear all germs that may be turning, and that could severely affect the health of that food or that object to be used. Sterilization, pasteurization, we guarantee to persons that liquids or whatever it is that he has been subjected to those processes are free from bacteria or viruses and therefore gives us peace of mind eating them.
And also on the other hand, the pasteurization ensures that the liquid or food concerned will retain its structure, its components and qualities, that is, will not be affected the same by submission to this process.
Pasteurization name is not casual or whimsical, but it is closely related to who has been its discoverer, the scientist of French origin Louis Pasteur, who would live the first pasteurization in 1864.
Note that this procedure caused furor to half of the nineteenth century when he practiced for the first time and discovered because from that moment, it was possible that some foods that had few hours of life could keep longer without undergoing decomposition.
The primary mission of this process is the completely destroy the pathogens that may be present in them but not that this affected its composition and qualities of the fluid in question.
Molds, bacteria, yeasts, are some of those organisms which intends to destroy through this procedure, which as already noted is super common in those liquids that are used as food.
Sterilization is very common and important in achieving satisfactory or expected hygiene of a substance, liquid, element, among others. From it are made disappear all germs that may be turning, and that could severely affect the health of that food or that object to be used. Sterilization, pasteurization, we guarantee to persons that liquids or whatever it is that he has been subjected to those processes are free from bacteria or viruses and therefore gives us peace of mind eating them.
And also on the other hand, the pasteurization ensures that the liquid or food concerned will retain its structure, its components and qualities, that is, will not be affected the same by submission to this process.
Pasteurization name is not casual or whimsical, but it is closely related to who has been its discoverer, the scientist of French origin Louis Pasteur, who would live the first pasteurization in 1864.
Note that this procedure caused furor to half of the nineteenth century when he practiced for the first time and discovered because from that moment, it was possible that some foods that had few hours of life could keep longer without undergoing decomposition.