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Pasteurize

The brief heating of liquid or pasty food to 75 to 100 ° C is called pasteurization if it is intended to preserve milk, fruit and vegetable juices, liquid egg and other foods.

Pasteurize

Pasteurization is the brief heating of liquid or pasty foods. (Photo by: crewcut / Depositphotos.com)

Pasteurization

The process was named after its inventor, the French biologist and chemist Louis Pasteur (1822 - 1895), who developed the method to make milk or fruit juices germ-free and therefore more durable.

Bacteria and fermentation-promoting mold and yeast are known as pathogenic microorganisms. These pathogenic microbes in a liquid food such as milk are destroyed by heating between 75 and 100 ° C, while at the same time vitamins, nutrients and flavors are largely retained.

In contrast to sterilization, the spores contained remain germinable. Therefore pasteurized foods have a limited shelf life.

Fish, crabs and crayfish tails pretreated with salt or roast are also pasteurized. These fish products can then be kept for at least 6 months.

Pasteurize milk

Various pasteurization processes are permitted for milk products:

  • Short-term heating 15-40 seconds to 71-74 ° C
  • High temperature 10-15 seconds at 85 ° C
  • Continuous heating for 30 minutes to 62-65 ° C

UHT milk is heated to an extremely high temperature of 135-150 ° C for at least 1 second. In the process, germs capable of reproduction are killed, but also valuable milk components are destroyed.