![]() ![]() The low temperature-long time (LTLT) method consists of heating the coolest part to 145◦F (63 C) for 30 minutes.Although pathogens can be destroyed by nonthermal means, milk pasteurization is achieved solely by heating.sporogenes, or Bacillus cereus are not destroyed. Endospores of pathogens such as Clostridium botulinum and spoilage organisms such as Clostridium tyrobutyricum, C.The objective of milk pasteurization is the destruction of all disease-causing microorganisms.Pasteurization of milk Pasteurization of milk ![]() Chocolate milk is processed at a slightly higher temperature than unflavored milk (75◦C for 15 sec rather than 72◦C).This leads to a product with a sugar content of about 54% or >64% in solution. ![]() Sweetened condensed milk is produced by the addition of sucrose or glucose before evaporation.Evaporated milk is produced by the removal of about 60% water from whole milk which results in the lactose content being about 11.5%.Skim milk (0.5% fat) or reduced fat milk (up to 2.0% fat) is produced by high-speed centrifugation following heating to 100◦F to remove butter fat as cream, or by use of skim milk to which the desired fat content is added.Whole fresh milk is processed to produce a number of fluid products. Milk is processed in a number of ways to produce a variety of products such as cream, cheese, and butter.However, the milk microbiota utilize these constituents and bring about its spoilage. Overall, the chemical composition of whole cow’s milk makes it an ideal growth medium for heterotrophic microorganisms, including the nutritionally fastidious Gram-positive lactic acid bacteria.Vitamins A and D are added for human consumption, and their presence has no known effect on the activity of microorganisms. Milk contains a very adequate supply of B vitamins with pantothenic acid and riboflavin being the two most abundant. ![]()
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