Pasteurization

Pasteurization

1. Ensure of safety milk

   • Killing Pathogens
   • Prolong shelf life
   • Destroying undesirable enzymes

2. Target

   • Reduction in viable microorganisms (99.999%)
   • Is a heat treatment (72°C/15 sec)

3. Common types

   • Whole milk
   • Reduced-fat milk
   • Non-fat/skim milk

4. Specialty products

   • Organic milk
   • Flavored milk
   • Low-lactose milk

5. Who discovered?

   • Louis Pasteur

6. What bacteria does it destroy?

   • Mycobacterium tuberculosis var. bovis
     • Tuberculosis
   • Coxiella burnetii
     • Q fever

7. Effects of Pasteurizacion

   • Microbial
     • Kills most of the microorganisms (Coxiella burnetii)
       • It does not sterilize.
     • Distribution and storage <4°C
   • Nutritional
     • Minor nutritional losses
       • Whey Proteins (3-5%)
       • Vitamins
         • Depend
           • Temperature
           • Time
           • Oxygen
   • Enzymatic
     • Denaturation
       • Lipase
       • Proteases
     • Profits
       • Avoid strange flavors.
       • Extends useful life.