pasteurization technology products named in honor of the French microbiologist Louis Pasteur, who lived in the late nineteenth century.Its essence lies in the single product heating liquid consistency, leading to the decontamination of a variety of microorganisms.It is possible to increase the shelf life of products.Initially, the technology was intended for beer and wine.
Widespread use of this method of preservation was in the processing of dairy products.Milk pasteurization - a process of heating to a temperature close to boiling, and the destruction of pathogenic microorganisms without altering the basic properties - the smell, texture and taste.
main objective of pasteurization of milk - preventing premature acidification, which causes lactic acid bacteria, as well as the breeding of E. coli and other microorganisms.
In industrial production for monitoring the efficiency of pasteurization is used a reaction to a phosphatase.If backlash is believed that all nonspore pathogenic bacteria were killed.The process efficiency is high only if the milk immediately after milking has been cooled to a predetermined temperature and stored in it until the pasteurization.To do this on livestock farms used special cooling tanks.
In practice, pasteurization of milk may be carried out in three different ways.Continuous pasteurisation
- milk is heated to a temperature of 65 degrees and maintained in this state for an hour.
Short pasteurization - heating takes place to 75 degrees and twenty seconds processing stops.
Instant pasteurization of milk - it is heated to a temperature of 85 degrees - and immediately ostuzhennoy.If the pasteurization of milk was made instantly changes the physical and chemical properties of some elements, thereby changing its taste.
Equipment for the production of milk is only used on an industrial scale.At home, the pasteurization can be carried out using a double boiler.First we need to sterilize the containers in which to store the milk by placing it in an ordinary oven at about one hundred degrees for about twenty minutes.Or you can do it by conventional methods using steam.
Next the upper chamber is filled with milk steamer and thermometer is placed so that it does not touch the walls and the bottom - water.The milk is brought to a temperature of 65 degrees and stir constantly for thirty minutes.It is important to ensure that the temperature did not rise.
If milk is heated to 75 degrees, pasteurization should be carried out only for fifteen minutes.After that, a container of milk, be sure to plunge into the icy water, still stirring, until the temperature has dropped to four degrees Celsius.
After that the milk is poured into a sterilized container, close the lid and put in the fridge.Within two weeks, you can not worry about what it is sour.
