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What is Pasteurization? How its categories are beneficial for human health and preservation?

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What is Pasteurization?

Pasteurization is a process of boiling milk or wine so that its serviceable life increases. Presently, people consider purchasing packed and processed food. So it becomes imperative to keep the eatables fit to be eaten for a long time. The process of pasteurizing is very useful for the paneer plant. Dairy equipment includes all the apparatus which is needed to carry out the pasteurization process. The pasteurizing process is also known as the decontamination process which helps to do away with bacteria.

  • Advantages of Milk Pasteurization

Boiling of milk before packaging to eliminate bacteria can have some advantages for us:

Fewer chances of illness

Pasteurization helps to put an end to the bacteria present in the milk. Therefore, there is no fear of falling sick after having that milk.

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-Increased nutrition Content

Pasteurization eliminates all the pathogens present in unboiled milk, this makes available the nutrients present in the milk for consumers.

Long time consumption

Pasteurized milk is available for long time consumption because of its shelf life increase after the decontamination process.

  • Categories of Pasteurization

If pasteurization is to be done on a large scale then there are various kinds of pasteurizers available in the market according to the respective kind.

There are three broad categories of Pasteurization:

-Flash pasteurization

This pasteurization is also known as ‘High-Temperature Short Time’.This mechanism is the most used for milk preservation. To begin with this technique, milk is boiled to temperatures of 170°F approximately. This temperature is reached within 15 seconds. With this process, all of the pathogenic bacteria is eliminated. If this method is used, milk is totally fit to consume for 2 to 3 days.

-Ultra-Pasteurization

This pasteurization practice is used to alleviate shelf life for a span of 7 days. The ultra pasteurization process is carried out by milk brands that need time and shelf life to sell their products. The benefit of using this process is that milk is preserved in its best hygienic form. 220°F to 230°F is the temperature requirement of this method for a couple of seconds. This is the cheapest and quick way for milk preservation.

-Vat Pasteurization-

This process is time-consuming. This process cannot fit in the budget of small scale milk units. This technique has two time-consuming parts:

-First, when it is boiled for 30 minutes at a temperature of 170 degrees Fahrenheit.

-At the second stage it is left to be cooled down at the temperature of 40 degrees Fahrenheit.

Final Thoughts

In this era of the immense demand for dairy products. It becomes necessary for the milk plants to take up this process of pasteurization so that milk is refrained from getting spoiled at its early stage. Moreover, Pasteurization helps to get rid of detrimental bacteria that probably can damage our immune system.

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