Microbiology with Diseases by Body System - With Access (Custom)
Microbiology with Diseases by Body System - With Access (Custom)
4th Edition
ISBN: 9781269950060
Author: BAUMAN
Publisher: PEARSON
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Textbook Question
Chapter 9, Problem 1TMW

Why does milk eventually go “bad” despite being pasteurized?

Expert Solution & Answer
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Summary Introduction

To tell:

Why milk gets spoiled even after pasteurization.

Introduction:

Sterilization is a term that implies and ensures the complete eradication of the microbes. The sterilization can be obtained by physical and chemical methods. Apart from sterilization, the sanitation also reduce the potential pathogens in the environment or in daily use commodities.

Explanation of Solution

Pasteurization is used every day in our lifestyle. It was developed by Louis Pasteur, a French scientist. It is used in dairy, food, and beverage industries. The quality of the food or milk will not be changed, yet the potential pathogens that spoil the food are minimized. This process has the ability to minimize the pathogens, but do not completely remove the pathogen as observed in sterilization. Thus, pasteurized milk also eventually gets spoiled.  

Conclusion

The milk gets spoiled even after pasteurization is discussed.

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Chapter 9 Solutions

Microbiology with Diseases by Body System - With Access (Custom)

Ch. 9 - Prob. 6MCCh. 9 - Prob. 7MCCh. 9 - Prob. 8MCCh. 9 - The presarva1icn of beef jerky from microbial...Ch. 9 - Prob. 10MCCh. 9 - Which of the following substances would most...Ch. 9 - Which of the following adjectives best describes a...Ch. 9 - Prob. 13MCCh. 9 - Prob. 14MCCh. 9 - Prob. 15MCCh. 9 - Prob. 16MCCh. 9 - Which of the following disinfectants acts against...Ch. 9 - Which of the following disinfectants contains...Ch. 9 - Prob. 19MCCh. 9 - Prob. 20MCCh. 9 - Describe three types of microbes that are...Ch. 9 - Compare and contrast four tests that have been...Ch. 9 - Prob. 3SACh. 9 - Why do warm disinfectant chemicals generally work...Ch. 9 - Why are Gram-negative bacteria more susceptible to...Ch. 9 - Describe five physical methods of microbial...Ch. 9 - Prob. 7SACh. 9 - Prob. 8SACh. 9 - Compare and contrast desiccation and...Ch. 9 - Prob. 10SACh. 9 - Prob. 11SACh. 9 - Prob. 12SACh. 9 - Prob. 13SACh. 9 - What are some advantages and disadvantages of...Ch. 9 - Prob. 15SACh. 9 - Calculate the decimal reduction time (D) for the...Ch. 9 - Prob. 2VICh. 9 - Prob. 1CTCh. 9 - Prob. 2CTCh. 9 - Prob. 3CTCh. 9 - Prob. 4CTCh. 9 - Over 1000 people developed severe diarrhea, and at...Ch. 9 - Prob. 6CTCh. 9 - Prob. 7CTCh. 9 - Prob. 8CTCh. 9 - Prob. 9CTCh. 9 - Prob. 10CTCh. 9 - Prob. 11CTCh. 9 - Where should you place a sterilization indicator...Ch. 9 - Why is liquid water necessary for microbial...Ch. 9 - Prob. 14CTCh. 9 - During the fall 2001 bioterrorist attack in which...Ch. 9 - What common household antiseptic contains a heavy...Ch. 9 - What is the phenol coefficient of phenol when used...Ch. 9 - Prob. 1CM
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