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Pasteurization i

Pasteurization i

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Milk processing methods
Milk processing methods

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Published by: Mohammad Ashraf Paul on Dec 15, 2009
Copyright:Attribution Non-commercial

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11/10/2012

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Pasteurization
.
rMohammadAshrafPaul
 
ivisionofLivestockProductsTechnology
&
acultyofVeterinarySciences
 
Pasteurization
History
v
Term pasteurization coined after thename of louis Pasteur of France,who in 1860-64 demonstrated thatheating wine at a temp. between122-140
o
F (50-60
0
C) killed thespoilage organisms and helped inits preservation.
v
Although louis Pasteur pioneeredstudies on heat-treatment forpreservation, pasteurization of milk was first attributed to
 
Dr. Soxhlet
 
Definition
v
Pasteurization refers to theprocess of heating everyparticle of milk to at least63
0
C(145
0
F) for30m, or72
0
C (161
0
F
 
) for15sec. or to anytemp-time combination whichis equally efficient, inapproved and properlyoperated equipment. Afterpasteurization, the milk isimmediatel cooled to

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