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pasteurize    音标拼音: [p'æstʃɚ,ɑɪz]

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  • Pasteurization | Definition, Process, Inventor, Facts | Britannica
    Ultra-high-temperature (UHT) pasteurization involves heating milk or cream to 138–150 °C (280–302 °F) for one or two seconds Packaged in sterile, hermetically sealed containers, UHT milk may be stored without refrigeration for months
  • PASTEURIZE Definition Meaning - Merriam-Webster
    The meaning of PASTEURIZE is to subject to pasteurization
  • What Is Milk Pasteurization? | U. S. Dairy
    When it comes to ensuring the safety of milk and other dairy foods, University of Wisconsin-Madison food science professor John Lucey says pasteurization is the best line of defense “Pasteurization is an absolutely critical control point for making dairy products safe,” Lucey said
  • How To Pasteurize Milk and Other Liquids: 2 Easy Methods - wikiHow
    Pasteurize liquids (like milk or cider) in a double boiler Heat the liquid so it stays at 162 °F (72 °C) for 15 seconds, or 150 °F (66 °C) for 30 minutes Pasteurize milk over direct heat by heating it on the stovetop until it reaches 149 to 167 °F (65 to 75 °C)
  • Pasteurized vs. Unpasteurized: What to Know, How to Choose - Healthline
    Pasteurized foods have been exposed to high temperatures to destroy harmful microbes, such as bacteria and viruses, which cause foodborne illnesses (1) Although pasteurization is a common
  • What Is Pasteurization: A Food Safety Experts Guide - FoodDocs
    Pasteurization is a process that heats food (typically liquids like milk, juice, and beer) to a specific temperature for a set time This kills harmful microbes and prevents spoilage The food is then rapidly cooled to maintain its freshness
  • What Is Pasteurization? Definition and Examples - ThoughtCo
    Pasteurization (or pasteurisation) is the process by which heat is applied to food and beverages to kill pathogens and extend shelf life Typically, the heat is below the boiling point of water (100 °C or 212 °F)
  • Pasteurization: Types and Advantages • Microbe Online
    Pasteurization is a low-order heat treatment process helpful for preserving food This process is applicable to wine, juice, and dairy products to destroy all the pathogenic bacteria It simultaneously reduces other microorganisms at a safe level which in turn prolongs the quality of the product
  • Pasteurization- Definition, Types, Process, Comparison, Uses
    Pasteurization is one of the most crucial phases in the preservation and a necessity for food safety Food must be pasteurized to destroy disease-causing germs and significantly lower spoiling organisms Pasteurization is utilized in various food and beverage industries, but dairy processing uses it the most
  • What is Pasteurization? | American Dairy Association NE
    Pasteurization is the process of heating milk (or other food products like juice, eggs, or beef) to kill pathogens It was invented by Louis Pasteur in 1864 when he found that heating beer and wine killed bacteria that was causing spoilage





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