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Pasteurization, its process , different stages involved
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Principle and methods of pasteurization
Pasteurization
The term pasteurization has been coined after the name of Louis
Pasteur of France, who in 1860-4 demonstrated that heating wine
at a temperature between 122 to 140°F (50 to 60°C) killed the
spoilage organisms and helped in its preservation. Pasteurization
is the thermal inactivation of microorganisms at temperatures
around 72-78°C for specific time period, which improves the
hygienic quality of milk and achieves a certain level of
preservation.
Main objective is to kill pathogens to avoid health hazard. At the
same time, a significant reduction in the total bacterial count is
accomplished increasing the shelf life of milk and milk products.
Importance of Pasteurization
* To render milk safe for human consumption by destroying all the
pathogenic microorganisms.
© To improve the keeping quality of milk by killing almost all
spoilage organisms (88-99%).
Drawbacks of Pasteurization
¢ It diminishes significantly the nutritive value of milk
It reduces the ‘cream line’ or ‘cream volume’
¢ Pasteurized milk will not clot with rennet
e It fails to destroy bacterial toxins in milk Effect of Pasteurization:
* Bactericidal effect: All of the pathogens are inhibited
* Mycobacterium tuberculosis (63°C 30 min)
* Coxiella buretti (72 °C 15 sec)
Reduction of creamy layer
Inactivation of enzyme of the cream layer
CCUM CEM om CUTS M Te LLEVA el are MUMS
Whiteness of raw milk & pasteurized milk differs
Fruit juices — Main problem is color deterioration by enzymic browning (poly
phenol oxidase).
This browning reaction promoted by the presence of oxygen.
ce industries, fruits are involve to de- aerated prior to pasteuriz
emilee
process. There for retain natural fruit color.
