WebPasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including …

Webパスチャライゼーション（英: pasteurization ）とは、食品等の加熱殺菌法のうちで、摂氏100度以下の温度で行う方法をいう。 1866年に微生物学の祖であるルイ・パスツールとクロード・ベルナールによって、ワインの殺菌法として最初に導入されたことからパスツールの名をとって命名されている。

WebSimilar to pasteurization, this technique for viral inactivation is useful if the target protein is more resistant to low pHs than the viral impurity. This technique is effective against enveloped viruses, and the equipment typically used is simple and easy to operate. This type of inactivation method is not as effective for non-enveloped ...

WebPascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food …

WebMilk is a white liquid food produced by the mammary glands of mammals.It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity.Early-lactation milk, which is called colostrum, contains …

WebBaking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters …

WebAfter pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a blue or red "P" in a circle to distinguish them from unpasteurized eggs. Quality Opinion on the quality of pasteurized shell eggs is mixed, and sometimes depends on whether comparisons involve ...

WebFlash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have …

WebPasteurisierung [ˌpʰa.stø.ʁiˈziː.ʁʊŋ] oder Pasteurisation bezeichnet die kurzzeitige Erwärmung von flüssigen oder pastösen Lebensmitteln auf Temperaturen von mindestens 72 °C (klassisches Verfahren von Pasteur) bis maximal 100 °C (Hochpasteurisieren) zur Abtötung der vegetativen Phasen von Mikroorganismen.Sie dient z. B. dazu, …

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