Pasteurized milk: measles chi skoda. What is pasteurization? Milk pasteurization.
Pasteurization
Louis Pasteur.
Pasteurization- process disposable heating the most rare products or speeches up to 60 ° C with a stretch of 60 minutes or at a temperature of 70-80 ° C with a stretch of 30 minutes. The technology was introduced in the middle of the 19th century by the French microbiologist Louis Pasteur. Zastosovuєtsya for the protection of food products, as well as the continuation of the term for their protection.
With such a product kill vegetative forms microorganisms, however superchicks are running out in the life of life, with the guilt of friendly minds, they begin to develop intensively. Therefore, pasteurized products (milk, beer, etc.) are saved for lower temperatures for a short period of time. It is important that the food value of the products during pasteurization is practically not changed, so that the taste and value of the components (vitamins, enzymes) are saved.
Fallow, in view of the power of the kharchovoy syrovina, vicorist is different modes of pasteurization. Separate trivalu(at a temperature of 63-65 ° C with a pull of 30-40 min), short(at a temperature of 85-90 °C with a pull of 0.5-1 min) and mitteva pasteurization (at a temperature of 98 °C for ten seconds).
Pasteurization can't get stuck when preserving products, as a hermetically sealed container is a friendly medium for the spores of anaerobic microflora (div. Botulism) to germinate. With the method of long-term preservation of products (especially those fermented on the cob with earth, for example, mushrooms, eggs), and in medical and pharmaceutical purposes, to stop shot pasteurization - tyndalіzation.
Behavior of bacteria during pasteurization
Mesophilic lactic acid bacteria (S. lactis, S. cremoris and in.) during the pasteurization process is important to die. Thermophilic lactic streptococci and enterococci (S. durans, S. bovis, S. faecalis) are harvested from milk after pasteurization to produce a significant amount. However, their biological activity in the process of milk storage at temperatures below 8 ° C is quite low, and the stench does not add to the taste of pasteurized chilled milk. Thermostable lactic acid sticks are also vitrimyut priynyati modes of pasteurization. However, at low temperatures, milk storage does not develop stench. Their role is especially great in the production of fermented milk products, de temperature shift fermentation and the presence of lactic streptococci stimulate their development. Psychrotrophic bacteria in the process of pasteurization are mainly killed, although more thermostable species can be used for short-hour pasteurization at temperatures of 71-72°C and rise to 75-77°C. Efficiency of pasteurization should be deposited depending on the fact that micro-organisms are more important in orphan milk. This clerk, by his own calling, is recognized by the minds of saving raw milk before pasteurization. If the milk is cooled to a temperature of 0-3 ° C, the next day, and it is saved for the same temperature before reprocessing, a more important psychrotrophic microflora develops in it. Psychotrophy may have low thermostability, that is why pasteurization of deep cooled whiskey milk is effective (up to 99.9%). Developing in orphaned milk, psychrotrophs can develop heat-resistant lipids and proteases, which do not collapse during thermal processing, and can negatively affect the quality of sterilized milk and canned milk. For example, milk is stored at temperatures higher than 8-10 ° C, in some cases thermoresistant bacteria (enterococci, thermophilic streptococci and іn) are more important, which reach 50% and more from a large number of microorganism. As a result, the efficiency of milk pasteurization is lower than 98%.
Dzherela
- Pasteurization- article from the Great Radianskaya Encyclopedia
- Commodity science and expertise of food products: Pidruchnik / For red. prof. L. G. Єlisєєvoї. - M: MTsFER, 2006.
Notes
Div. also
Posilannya
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Synonyms:Wonder what "Pasteurization" is in other dictionaries:
Heating of grape wine and іn rіdin up to vіdomої temperature for zabіgannja їх development of shkіdlivih microorganіzmіv; Name method with it. Pastor. Glossary of inshomonic words that have gone up to the stock of Russian language. Pavlenkov F., 1907. Dictionary of foreign words of Russian language
pasteurization- I, f. pasteurisation f. Sterilization of wine according to the Pasteur method for the sourness of yoga, as well as for the improvement of yoga. Chudiniv 1902. || rozsh. The decrease of microorganisms in the native regions for additional heating is not more than 100º. Pasteurization… … Historical Dictionary Galicism Russian language
The technology of pasteurization of products is named after the French microbiologist Louis Pasteur, who is alive in the nineteenth century. The essence of it lies in the one-time heating of the product in a rare consistency, which leads to infection in various microorganisms. Tse allowed to increase production. The technology was first used for beer and wine.
Widely zastosuvannya tsey sposіb sberezhennya otrimav in the processing of dairy products. Pasteurization of milk is the process of heating to a temperature close to boiling, and the reduction of pathogenic microorganisms without changing the main powers - smell, consistency and relish.
The main task of pasteurization of milk is to prevent it from sourness before the hour, as a result of lactic acid bacteria, as well as the reproduction intestinal sticks and other microorganisms.
To control the efficiency of pasteurization, the reaction to phosphatase is tested. With a negative reaction, it is important that the non-spore-forming ones died. The efficiency of the process will be high only in that moment, as the next day the milk was cooled to the right temperature and was saved at it until pasteurization. For whom, special tanks are being harvested on tvarinnitsky farms to cool them down.
In fact, three different ways can be carried out.
Trival pasteurization - milk is heated to a temperature of 65 degrees and is heated in such a way for a cold season.
Short-hour pasteurization - heating up to 75 degrees and in twenty seconds the process is applied.
Mitteva pasteurization of milk - the heating of yoga to a temperature of 85 degrees - and a deep cooling. As the pasteurization of milk was crushed, it changes the physical and chemical powers of certain elements, the flavors of which are changed by yogo savory qualities.
Ownership for milk vikoristovuєtsya less at industrial scales. At home, pasteurization can be carried out behind the help of a double boiler. For the cob, it is necessary to sterilize the container, in which milk is stored, by placing 
її in a typical oven at a temperature of about a hundred degrees, about twenty minutes. Otherwise, you can earn by traditional methods for an additional bet.
Then milk is poured at the upper chamber of the steamer and the thermometer is placed in such a way that the walls do not stick out, and water is in the lower chamber. Milk is brought to a temperature of 65 degrees and constantly stirred by stretching thirty minutes. It is important to stitch, so that the temperature does not rise.
If the milk is heated up to 75 degrees, then the pasteurization should be carried out for only five fifteen minutes. For some reason, with milk, one should obov'yazkovo zanurite the water of Krizhan, constantly stirring, until the temperature does not drop to a few degrees above Celsius.
After that, the milk is overflowed at the sterilized container, closed with a lid and placed in the refrigerator. With a stretch of two tizhnіv you can not get over it, it’s sour.
On packages of store-bought milk, you can see the following inscriptions, like: sterilized, pasteurized and ultra-pasteurized milk.
What do all the stinks mean? Milk, processed for living in the zhu, in what way will it be tastier and tastier?
Milk is a unique drink with the most rich set of living things - proteins, fats, carbohydrates, vitamins, mineral salts.
To that nobility, it’s important to know how it’s done in front of them, how to put it on the shelves of shops, it’s important.
Pasteurization is the process of one-time heating of rare products or materials up to 60 ° C with a stretch of 60 strands or at a temperature of 70-80 ° C with a stretch of 30 strands.
This technology was introduced in the middle of the 19th century by the French microbiologist Louis Pasteur - a star of the name.
Zastosovuetsya out for the infection food products, and go to continue the term of their savings.
In domestic minds, pasteurization is often used as a way of making homemade preparations.
During pasteurization, the vegetative forms of microorganisms die in the product, proteo superchicks are left in the living quarters, and with the help of friendly minds, they begin to develop intensively.
Therefore, pasteurized products (milk, beer, etc.) are saved at lower temperatures for more than a short hour.
It is important that the food value of the products during pasteurization is practically not changed, so that the taste and value of the components (vitamins, enzymes) are saved.
Fallow, in view of the power of the kharchovoy syrovina, vicorist is different modes of pasteurization.
Trivala (at a temperature of 63-65 °C with a stretch of 30-60 minutes), short (at a temperature of 85-90 °C with a stretch of 0.5-1 minutes) and short pasteurization (at a temperature of 98 °C with a stretch of ten seconds) are cut.
Such milk is good and saves a greater part of brown warehouses, but it doesn’t help microbes, so it’s sour.
Pasteurization does not protect most of the microbes and small bacteria - allowing some, others (arguing) are less active.
Therefore, pasteurized milk is not worth it for a long time - it can be saved from a sealed one in the cold for only a few days. For room temperature, one's life is shortened until a few years.
UHT milk
Ultra-pasteurization (from the Latin ultra - ponad, supra-worldly and pasteurization) is the process of thermal processing with the method of continuing the term of applicability to the food product.
This type of processing allows you to work like a milk drinker, so you don’t need to boil it.
And boiled milk spends a lot of its healing powers. Under the hour of boiling, the whites are laid out and the vitamin C is sensitive to heat.
Ultra-pasteurization sounds like milk and fruit juices.
The home is heated for 2-3 seconds to a temperature of 135-150 °C and immediately cooled to 4-5 °C.
In case of any pathogens, the microorganism is reduced more and more.
Milk after such processing is collected 6 days and more at room temperature.
From milk, microflora and super-cells of bacteria are taken in such a rank, as they produce to sour milk, but natural ones. crooks of authority are saved from minimal expenses.
The packaging of milk after processing is placed in a sterile bag in a bagatomarovy hermetic bag - tetrapak.
Yakіsna syrovina plus mitteva processing and nadіyna packaging - such milk does not need to be boiled.
The process of ultra-pasteurization of milk is carried out at a closed system, and there are special installations. Yoga trivality - about 2 seconds.
There are two methods of ultra-pasteurization:
- contact of the radiator with a heated surface at a temperature of 125-140 °C
- direct mixing of sterile steam at a temperature of 135-140 °C
In the English literature, this method of pasteurization is called UHT - Ultra-high temperature processing, in the Russian literature, the term "aseptic pasteurization" is used.
There are also other methods of pasteurization, for example, a hundred of milk - ULT (Ultra Long Time).
Ultra-pasteurization allows you to take milk, absolutely free not only from microbes, but also from їхної superchka and vegetative forms.
Ultra-pasteurized milk is kept fresh in hermetically sealed, aseptic packaging.
After that, as the package was opened, store the milk in the refrigerator for no more than 4-5 days, otherwise it will be written, as if it were otherwise.
Ale milk, in which there are no bacteria on the cob, do not sour so clearly, as if it were drunk with wonderful milk, exchange great kіlkistyu microorganism.
Such milk simply goes rancid after one hour. They rushed a lot of people. Tse is not a sign of not yakіsnogo milk but a product stuffed with preservatives. So i can buti.
Do not think that you should not take homemade sour milk or syrah from ultra-pasteurized nourishing milk.
It's really not like that. UHT milk does not have its own microflora, including lactic acid bacteria, which needs additional help from the starter culture.
For yoghurt vicarist, bacterial sourdough is used, as a way to avenge the Bulgarian stick and thermophilic streptococcus. For example, .
On vіdminu vіd zvichnoї i znayomoї us pasteurization, but after that in milk all the same deakі thermoresistant bacteria and їх superchki, ultrapasteurization (UHT) vіdbuvaєtsіy high temperature- 135-137 ° C, which allows the bacteria to disappear, but all the color of the speech in the milk is saved, the shards of processing last only 2-4 seconds.
This is especially important, even for the sake of minds, milk tsukor (lactose) does not collapse, and also save their power of mineral salts (calcium, for example), vitamins and zinc enzymes.
Ultra-pasteurization (UHT-technology) is the most advanced and most popular method of milk processing in the world.
In 1989, the US Institute of Food Technology named this system “the greatest achievement of food technology in the 20th century.” In France, Germany, Belgium, Spain and other countries, milk can be up to 90% of the total consumption of the product.
UHT-milk (ultra-pasteurized) is a sour product, which is a scientific and unique technology of heat treatment, which is not available for fresh milk, saving all the necessary people's color of speech for a long time.
Milk sterilization
Sterilization - an increase in the number of species of microorganism, including bacteria and superworts, fungi, viruses, as well as prion protein.
Works with thermal, chemical, radiation, filtration methods. Here you can read about sterilization in a flash - having attached that tool and then.
Milk during sterilization is vitrimuetsya for temperatures higher than 100 ° C with a stretch of 20-30 strands.
Such milk is more sterile and may use the term “saving”, but consuming a significant part of the brown warehouses.
Ultra-pasteurization richly vigrashnisha.
The technological scheme for the production of all types of pasteurized milk includes the following operations: taking and assessing the acidity of syrovin, cleaning and normalizing, thermal processing and homogenization, cooling, packaging, bottling, marking and saving.
Milk intake at dairies, they charge for yakistyu. The quality of milk at the time of acceptance may be consistent with GOST R 52054-2003 "Cow's natural milk - syrovina".
When taken, evaluate for organoleptic indications, including fat, acidity and temperature. For the production of pasteurized milk, natural milk, which is stagnant, is guilty but not lower than the 2nd grade. Vimogi to the quality of milk-syrovini is indicated in the table. 1, de QMAFAnM - number of mesophilic aerobic microorganisms and facultative anaerobic microorganisms; KUO - colony-creating units; BGKP - bacteria of the group of intestinal coli.
Table 1
At capacity ratings take an average sample from a batch of milk - a part of the product, taken from the skin package in one container, and from automobile and salvage tanks - from the skin sample. Before taking the middle sample, mix the milk until it is homogeneous. A label is glued on the middle breakdown of milk, indicating the date of delivery and the date of delivery.
Purification and normalization of milk
If you go to the plant, to avenge the mechanical switching on, then you need to stop the milk purification center at the separators-milk purifiers, which starts immediately with normalization. Purification, normalization, homogenization, pasteurization and cooling are carried out at potoci on plate pasteurization-cooling installations in a set with a homogenizer.
After purification and cooling (up to 2-4 ° C), milk, if necessary, is taken from intermediate containers for no more than 48 years.
Purification and normalization is carried out at 40±5 °С on separators-milk cleaners and separators-toppers. Normalization is carried out in the potoci by a way of changing the tops and low-fat milk in such proportions, so that the fat content of milk is given.
The sum of milk is normalized to go to the homogenizer - a high-pressure plunger pump at a temperature not less than 60 °C. At a pressure of 12.5 ± 2.5 MPa in the homogenizer, fat sacs are fragmented, and after mechanical and thermal destabilization, the milk fat fills up with a protein-lecithin shell. The size of fat sacs during homogenization changes 10 times. Zavdyaki homogenization of milk by the term of implementation will improve the elimination of the tops of the congestion on the surface of the milk.
Thermal processing of milk
When milk and dairy products are processed, there are such types of thermal processing: thermalization, pasteurization, melting, sterilization and ultra-high-temperature processing of milk (UHT-processing).
Thermization - the process of thermal processing of raw milk, which takes place at temperatures from 60 to 68 ° C with a temperature of up to 30 s, with which the activity of milk phosphatase is saved.
Pasteurization - thermal processing of milk at temperatures below the boiling point, which is carried out with the method of converting milk in microbiological infusion, inactivation of enzymes, giving milk a pleasant taste and smell. Pasteurization of milk weakens or reduces the savor of the smell of milk, and in cold weather and aseptic bottling, it turns on the secondary contamination by microorganisms, preventing the product from being dried during storage. Possible bacterial contamination during the technological processing of milk is clearly visible.
Critical temperatures for the death of pathogenic microorganisms of lower, lower lactic acid, especially thermophilic bacteria; The largest strain of tuberculosis bacteria. The temperatures of fermentation are also changed. So, phosphatase is inactivated at 72-74 °C, native lipase - at 74-80 °C, bacterial lipase - at 85-90 °C.
The temperatures of pasteurization of milk and sums are set to balance the critical temperatures of the death of microorganisms, inactivation of enzymes, as well as the method of giving milk the same powers, in order to lie down and the quality of the product.
There are two types of pasteurization at this time:
- low temperature - works at a temperature not higher than 76 ° C and is accompanied by inactivation of pool phosphatase;
- high-temperature - works under different conditions (temperature, hour) at temperatures from 77 to 100 ° C and is accompanied by inactivation of both phosphatase and peroxidase.
Milk spitting- the process of milk vitrification, which is carried out at a temperature of 85-99 ° C for a period of at least 3 years or at a temperature of 105 ° C for at least 15 minutes. With this, the biological value of milk is reduced, but there are characteristic organoleptic indications - pea relish and smell, creamy or light brown color.
Sterilization - thermal processing of milk at a temperature higher than 100 °C. At this point, all types of vegetative microorganism, their superecho, decrease, and enzymes are inactivated.
In the dairy industry, the following types of sterilization are required: sterilization in containers at a temperature of 115-120 ° C with a vitreous 30 and 20 minutes; processing with ultra-high temperatures (UHT-processing or ultra-pasteurization) at a temperature between 140 ° C with a vitrification for 2 s.
UVT-treatment with advanced aseptic packaging ensures the safety of the product in addition to industrial sterility and is present in the pot in a closed system with a vitreous tube of not less than 2 with one of the offensive methods:
- way to contact the product to be processed with a heated surface at a temperature of 125 to 140 °C;
- by way of direct mixing of sterile steam with the processed product at a temperature of 135 to 140 °C.
After thermal processing, the milk is cooled down to 4-6 °C, checked for consistency and packed in bulk or large containers.
The finished product is stored in refrigerators at a temperature of 0-8 ° C and a moisture content of 85-90%. Trivality of savings of more species of pasteurized milk is more than 36 years from the end of the technological process.
Pasteurization- This is the process of one-time heating of products (mostly rare) or other worms to a temperature of 60 ° C by stretching for a year (or by stretching for a year at 70-80 ° C).
The innovator of this technology is the French microbiologist Louis Pasteur, who propagated this method in the middle of the 19th century. Pasteurization vikoristovuetsya for the prevention of food products, as well as for the prolongation of their term of conservation.
In times of such processing of products, the death of vegetative forms of microorganism is observed, and at the same time, these superworts become overwhelmed with life and, for friendly minds, begin to actively develop. For the same reason, pasteurized foodstuffs (milk, beer and others) need to be saved for a low temperature for an hour. Before speech, it is important that the pasteurization value of products in may change through the conservation of their taste and low-value components (vitamins, enzymes).
Depending on the variety of powers of the grub material, different modes of pasteurization can be victorious. Vzagali, it is accepted to differentiate between the pasteurization duration (30-40 quills at 63-65 ° C), short (0.5-1 quilina at 85-90 ° C) and mittevu (stretching ten seconds at 98 ° C).
Needless to say, zastosovuvatisya pasteurization can not be with canned products through those that are hermetically sealed containers - a friendly medium for reviving the life of spir anaerobic microflora. For long-term preservation of products, as well as for pharmaceutical and medical purposes, shot pasteurization is used - this is the name of tyndalization.
Speaking about this process, it is most likely to be carried out on the pasteurization of milk itself, in the process of which it is important to kill mesophilic lactic acid bacteria. Thermophilic lactic acid enterococci and streptococci are saved in milk after pasteurization, however, in the process of saving this product, biological activity at temperatures below 8 ° C is similarly low, so the stench is not shown by the cold-smelling milk.
Also vitrimuyut іsnuyuchi modes of pasteurization thermostable lactic acid sticks, but for the minds of low temperatures zberіgannya milk stench does not multiply. Particularly great is their role in the preparation of fermented milk products, their development is stimulated by the presence of lactic streptococci and an increase in fermentation temperature.
Psychrotrophic bacteria, as a rule, die during the pasteurization process, if you want to use the most heat-resistant types in the building for a short pasteurization at 71-72 ° C, and sometimes at a temperature of 75-77 ° C.
It is important that the effectiveness of pasteurization lie due to the over-vaporization of the same microorganism species in orphan milk. This factor, the first for everything, is the brainwashing of the minds of saving the raw product before pasteurization. As soon as the milk is cooled down to 0-3 ° С and stored at the same temperature regime before reprocessing, in the new one, the development of an important psychrotrophic microflora is observed.
Psychotrophs are affected by low temperature resistance, and in connection with this, the effectiveness of pasteurization of strongly chilled milk is high (up to 99.9%). Microorganisms, developing in a syroma product, viroblyaty thermostable lipases and proteases, which do not collapse at temperature processing, can negatively affect the indicators of pasteurized milk and canned milk.
When milk is taken at temperatures higher than 10 ° C, there is a risk of overexposure of thermoresistant bacteria (enterococci, thermophilic streptococci and others), such as a large number of microorganisms, reach 50% and more. As a result, indicators of the efficiency of milk pasteurization are as low as 98%.
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