Pasteurization (or pasteurisation, see spelling differences) is the process of heating liquids for the purpose of destroying bacteria, protozoa, molds, and yeasts. American and British English spelling differences are one aspect of American and British English differences. Liquid is one of the principal States of matter. A liquid is a Fluid that has the particles loose and can freely form a distinct surface at the boundaries of The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have Protozoa (in Greek πρῶτον proton "first" and ζῷα zoia "animals" are unicellular Eukaryotes (singular WikipediaManual_of_Style#National_varieties_of_English --> Molds (or Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described The process was named after its creator, French chemist and microbiologist Louis Pasteur. This article is about the country For a topic outline on this subject see List of basic France topics. Louis Pasteur (27 December 1822 – 28 September 1895 a French Chemist and Microbiologist, is best known for remarkable breakthroughs in the causes and The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862. Claude Bernard ( July 12, 1813 – February 10, 1878) was a French Physiologist. Events 1303 - The University of Rome La Sapienza is instituted by Pope Boniface VIII. Year 1862 was a Common year starting on Wednesday (link will display the full calendar of the Gregorian calendar (or a Common year starting on Monday

Unlike sterilization, pasteurization is not intended to kill all micro-organisms (pathogenic) in the food or liquid. Sterilization (or sterilisation, see spelling differences) refers to any process that effectively kills or eliminates transmissible agents (such as Fungi A microorganism (also spelled micro organism or micro-organism and also called a microbe) is an Organism that is Microscopic (usually Instead, pasteurization aims to achieve a "logarithmic reduction" in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurized product is refrigerated and consumed before its expiration date). In Mathematics, the logarithm of a number to a given base is the power or Exponent to which the base must be raised in order to produce Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product.

Pasteurization typically uses temperatures below boiling since at temperatures above the boiling point for milk, casein micelles will irreversibly aggregate (or "curdle"). See Casein paint for information about casein usage in artistic painting A micelle (rarely micella, plural micelles) is an aggregate of Surfactant molecules dispersed in a liquid Colloid. Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice There are two main types of pasteurization used today: High Temperature/Short Time (HTST) and Extended Shelf Life (ESL) treatment. Flash pasteurization is a method of heat Pasteurization of perishable Beverages like fruit and vegetable juices, Beer, and Dairy products Ultra-high temperature (UHT or ultra-heat treated) is also used for milk treatment. Ultra-high temperature processing or (less often ultra-heat treatment (both abbreviated UHT) is the partial sterilization of Food by heating In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71. 7 °C (161 °F) for 15-20 seconds. UHT processing holds the milk at a temperature of 138 °C (250 °F) for a fraction of a second. ESL milk has a microbial filtration step and lower temperatures than HTST. ^[1] Milk simply labeled "pasteurized" is usually treated with the HTST method, whereas milk labeled "ultra-pasteurized" or simply "UHT" has been treated with the UHT method.

Pasteurization methods are usually standardized and controlled by national food safety agencies (such as the USDA in the United States and the Food Standards Agency in the United Kingdom). The United States of America —commonly referred to as the The Food Standards Agency is a Non-ministerial government department of the Government of the United Kingdom. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located These agencies require milk to be HTST pasteurized in order to qualify for the "pasteurized" label. There are different standards for different dairy products, depending on the fat content and the intended usage. For example, the pasteurization standards for cream differ from the standards for fluid milk, and the standards for pasteurizing cheese are designed to preserve the phosphatase enzyme, which aids in cutting. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. A phosphatase is an Enzyme that removes a Phosphate group from its Substrate by hydrolysing Phosphoric acid mono Esters into Enzymes are Biomolecules that catalyze ( ie increase the rates of Chemical reactions Almost all enzymes are Proteins

The HTST pasteurization standard was designed to achieve a 5-log reduction (0. 01% of the original) in the number of viable micro-organisms in milk. This is considered adequate for destroying almost all yeasts, mold, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic heat-resistant organisms (inclunding Mycobacterium tuberculosis, which causes tuberculosis and Coxiella burnetii, which causes Q fever). Mycobacterium tuberculosis is the Bacterium that causes most cases of Tuberculosis. Tuberculosis (abbreviated as TB for tubercle bacillus or T u' b' erculosis Bacillus --> is a common Coxiella burnetii is a species of Intracellular, pathogenic bacteria, and is the causative agent of Q fever. Q fever is a disease caused by infection with HTST pasteurization processes must be designed so that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature.

Contents 1 Recent developments 2 Products that can be pasteurized 3 Pasteurization of Milk 3.1 Alternative milk pasteurization standards 3.2 Effectiveness of pasteurization 4 See also 5 External links 6 References

Recent developments

A newer method called flash pasteurization involves shorter exposure to higher temperatures, and is claimed to be better for preserving color and taste in some products. Flash pasteurization is a method of heat Pasteurization of perishable Beverages like fruit and vegetable juices, Beer, and Dairy products

The term cold pasteurization is used sometimes for the use of ionizing radiation (see Food irradiation) or other means (e. Food irradiation is the process of exposing food to Ionizing radiation in order to destroy Microorganisms Bacteria, Viruses or Insects Image talkNew_radiation_symbol_ISO_21482svg for details --> Ionizing radiation Food irradiation is the process of exposing food to Ionizing radiation in order to destroy Microorganisms Bacteria, Viruses or Insects g. chemical) to kill bacteria in food. Food irradiation is also sometimes called "electronic pasteurization".

Products that can be pasteurized

• Almonds
• Apple cider
• Beer
• Canned food
• Crabs
• Eggs
• Honey (redundant until it is diluted)
• Juice
• Milk
• Palm wine
• Soy sauce
• Sports drinks
• Vinegar
• Water
• Wine

Pasteurization of Milk

Pasteurization is typically associated with milk, first suggested by Franz von Soxhlet in 1886. The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L For the alcoholic beverage known in the US as hard apple cider see Cider. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Canning is a method of preserving food in which the food is processed and sealed in an airtight container Crabs are decapod Crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (βραχύ / brachy An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the JUICE is a widely used non-commercial Software package for editing and analysing phytosociological data Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Palm Wine also called Palm Toddy or simply Toddy is an Alcoholic beverage created from the Sap of various species of Palm tree such Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce A sports drink is a Beverage designed to help athletes rehydrate as well as replenish Electrolytes Carbohydrates, and other Nutrients Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Water is a common Chemical substance that is essential for the survival of all known forms of Life. Wine is an Alcoholic beverage made from the fermentation of Grape juice Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Franz Ritter von Soxhlet ( January 12, 1848 &ndash May 51926 was a German agricultural chemist from Brno. HTST pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra pasteurized milk can last much longer when refrigerated, sometimes two to three months. Refrigeration is the process of removing Heat from an enclosed space or from a substance and moving it to a place where it is unobjectionable Shelf life is that length of time that Food, drink Medicine and other perishable items are given before they are considered unsuitable for sale or When UHT treatment is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for 3-4 months. Aseptic processing is the process by which a sterile ( Aseptic) product (typically Food or pharmaceutical is packaged in a sterile container in a way which maintains

Alternative milk pasteurization standards

In addition to the standard HTST and UHT standards, there are other lesser-known pasteurization techniques. The first technique, called "batch pasteurization", involves heating large batches of milk to a lower temperature, typically 63 °C (145 °F) for 30 minutes, followed by quick cooling to about 4 °C (39 °F). The other technique is called higher-heat/shorter time (HHST), and it lies somewhere between HTST and UHT in terms of time and temperature. Pasteurization causes some irreversible and some temporary denaturation of the proteins in milk.

In 2001, the Animal and Plant Health Inspection Service of the USDA considered new rules requiring double pasteurization, which would have entailed holding milk at 72 °C (161 °F) for two separate 15-second periods, instead of one 30-second period as was the current standard. Animal and Plant Health Inspection Service (APHIS is an operating unit of the United States Department of Agriculture (USDA In most jurisdictions, milk treated by double pasteurization might not be considered pasteurized, depending on the temperature and duration of the heat treatment. Heat treatment might also be performed at a lower temperature or for a shorter time. Such milk could possibly be called "raw milk" or, confusingly, "unpasteurized milk". Raw milk is Milk that has not been Pasteurized or Homogenized. It cannot be called "pasteurized", even though a significant number of pathogens are destroyed during the process.

Some of the diseases that pasteurization can prevent are tuberculosis, diphtheria, polio, salmonella, strep throat, scarlet fever, and typhoid fever. Tuberculosis (abbreviated as TB for tubercle bacillus or T u' b' erculosis Bacillus --> is a common Diphtheria ( Greek διφθερα ( diphthera)—“pair of leather scrolls" is an upper respiratory tract illness characterized by sore Poliomyelitis, often called polio or infantile paralysis, is an acute viral Infectious disease spread from person to person primarily via Salmonella is a Genus of rod-shaped Gram-negative enterobacteria that causes Typhoid fever, Paratyphoid fever Streptococcal pharyngitis or streptococcal sore throat ( Strep throat AmE) is a form of Group A streptococcal infection that affects the Scarlet fever is a disease caused by an Exotoxin released by Streptococcus pyogenes. Typhoid fever, also known as enteric fever, bilious fever, Yellow Jack or commonly just typhoid, is an illness caused by the Bacterium

In regions including Africa and South Asian countries, it is common to boil milk to sterilize it after it is harvested. This intense heating greatly changes the flavor of milk, which the respective people are accustomed to.

Effectiveness of pasteurization

Milk pasteurization has been subject to increasing scrutiny in recent years, due to the discovery of pathogens that are both widespread and heat resistant (able to survive pasteurization in significant numbers). ^[2] Researchers have developed more sensitive diagnostics, such as real-time PCR and improved culture methods that have enabled them to identify pathogens in pasteurized milk.

See also

• Canning
• Cold pasteurization
• Dairy product
• Flash pasteurization
• Homogenization
• Solar water disinfection (also known as "solar water pasteurization")

External links

• Water pasteurization article in the Solar Cooking Wiki
• A large collection of photographs from Dr. Robert Metcalf's solar water pasteurization projects in Africa
• Niro and GEA Liquid Processing information about pasteurization
• California Almond Board Action Plan for the Pasteurization of Almonds
• Organic Pasteurs Raw Milk Dairy Farm

References

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