Pasteurization

2.1. Processing by application of heat 2.1.1. Pasteurization Pasteurization process slightly affects the nutritional and sensory properties of most foods because it is a comparatively mild heat treatment. In the other words, food is heated to below 100 oC. According to Fellows,P (2000) Pasteurization ensures destruction of pathogenic micro-organisms in non-acid foods (pH>4.5) such as milk, ice cream, liquid egg in order to provide human health safety and for food lead to increase the shelf life for

Pasteurization was made a requirement in the 1920s with the hopes that it would combat tuberculosis, infant stomach problems, and other diseases that were a result of poor nutrition for the animal producing it as well as unclean production methods. That may have been a legitimate decision in the 1920s but with modern day farming systems, including stainless steel tanks, milking machines, and refrigeration, the need for a law banning raw milk is no longer necessary. Pasteurization has actually been

the wine industry back in the 1900s. This problem led to Louis Pasteur’s invention of pasteurization. It does not only prevent the wine from spoiling, but also prevents many food-borne illness, such as tuberculosis. The history of pasteurization, its impacts on public health, and its controversy will be discussed in this paper to answer the question, “Should pasteurization be continued?” Pasteurization: Should It Be Continued? Louis Pasteur Louis Pasteur was born on December 27th, 1822

Safe to Advertise Within a small American subdivision, two neighbors throw Christmas parties next to each other, secretly hoping that their own is more successful and brings in a larger crowd. Feeling the holiday cheer, each house and the family inside has tediously decorated the inside and outside of their homes, and seemed to even polish their mannerisms for the social gathering. Although the themes and motives are similar to each abode, they still differ. One house offers an exceptional atmosphere

Although better sanitary practices are being implemented in dairies to reduce the chances of raw milk being contaminated with harmful bacteria, Pasteurized milk is a healthier commodity because Pasteurized milk is just as nutritious as raw milk and Pasteurization eliminates all the harmful bacteria in raw milk. Raw milk can lead to severe consequences such as illnesses or even worse, death. There are many positive outcomes to drinking pasteurized milk in comparison to raw milk. There have always been

BioSci 101 – Lab Section 810 QUANTITATIVE PLATING PURPOSE The purpose of this lab is to see the effects of pasteurization while emphasizing the process for serial dilutions. PROCEDURE See references (1) RESULTS As the dilution factor increased for both the raw milk (unpasteurized) and pasteurized milk samples, the number of colonies decreased. The number of cells/mL in the pasteurized milk sample is considerably less than the number of cells/mL in the raw milk sample. RAW (UNPASTEURIZED)

Decanter Figure 9, is fed with the blurred orange juice Figure 10 then clear orange juice and pomace of oranges are gained at the end of the process. Figure 10. Mechanism of a decanter Deaeration Prior to pasteurization, orange juice is deaerated because the presence of dissolved oxygen effects on color, flavor and most importantly vitamin C. One of the key steps of orange juice processing is deaeration since vitamin C has high sensitivity of oxygen. Removing air from orange juice provides

Final Project Reflection I really enjoyed working on this final project. I love the idea of getting the opportunity to choose and expand on a topic of our choice. Alex and I decided to discuss the topic of milk, and the question of is it really good for us? During the project, I learned so many different things. For example, I understood that milk was good source of protein, but I didn’t know that it was a type of protein called casein, which is not ideal for the human digestive system. Another

inventions were produced. In 1793, Eli Whitney invented the cotton gin. Eli Whitney was a farm boy and was trying to make a name for himself as a manufacturer. About a few days later, he developed a machine to restructure the cotton industry. The pasteurization was created by Louis Pasteur in 1864. Louis Pasteur was a chemistry professor and was studying fermentation. He created this invention for beer because there was trouble with brewing and kept going bad while no one knew why. There is a big time

pathogens that cause spoilage in food. Pasteurization is great for preserving foods, but its effects on the food’s contents are important to consider. This process could affect the levels of ascorbic acid in the foods being consumed for their vitamin C content. Specifically, orange juice, one of the most popular sources of vitamin C, is going to be used to examine the effects of pasteurization on ascorbic acid levels in this experiment. Hypothesis & Rationale: Pasteurization decreases the natural level of