Pasteurization

Pasteurization is a method of disinfection of organic fluids by their heating up to the temperature below 100 degrees when perish only vegetative forms of microorganisms. Widely used pasteurization of food products, quality and organoleptic properties which considerably reduced by heating them above 100 degrees (e.g. pasteurization of milk, cream, fruit, fruit and berry juices and other, mainly liquid, food). The products are exempt from asporogenic pathogenic microorganisms, yeasts, moulds (microbial semination reduced by 99-99,5%). Pasteurized products almost entirely preserve food and flavouring properties.
In the dairy industry used three methods of pasteurization: long-term (30 minutes at 65 degrees), short-term (15-20 seconds. when 72-75 degrees), snapshot, or high (heating up to 85 -90° without extracts). Sanitary inspection for the proper conduct of the pasteurization, monitoring their effectiveness are important measures for the prevention of diseases associated with the consumption of milk. In bacteriological laboratories pasteurization is used for the treatment of protein nutrient media by re (2-3 days in a row) heating up to 55-60 degrees and in the 30 - 60 minutes
Cm. also Sterilization.

Pasteurization is a way of neutralizing organic liquids by heating up to temperature below 100 degrees when perish only vegetative forms of microorganisms. Pasteurization is used to materials whose quality is greatly reduced when heated to 100 degrees and above.
P. widely used for preservation of milk, cream, fruit, fruit and berry juices, jellies and other products for 20-30 minutes.
P. causes a slight change of physico-chemical properties of milk. When P. in milk die infections, yeast cells, molds, are also enzymes (see table). In a one-time process of pasteurization is achieved by reducing the total flora (99-99,5%). After a single P. in milk saved wand dispute; a significant percentage of the residual microflora are micrococci and lactic acid bacteria, thermophilic streptococci and sticks.
In the dairy industry used three methods P.: long at 65 with maintaining product in tanks or tanks for 30 minutes; short when 72-75 degrees of keeping 15-20 sec.; snapshot, or high, P. when heated to 85-90° without-keeping.
In bacteriological laboratories pasteurization is used for sterilization of protein nutrient media by re-heating up to 55-60°, that is below the temperature clotting protein, within 60 or 30 minutes 2-3 days in a row. If necessary, the process can be repeated up to 4 times.

Dates of death of mikrokokkov and Escherichia coli the pasteurization of milk
The temperature of the heating (in degrees) The time of death (in sec.)
mikrokokkov Escherichia coli
80
75
70
65
60
55
1-2
3-5
10-20
30-60
300-600
600-1200
-
2-3
5-6
45-60
120-180
900-1200