Pasteurization is a common process in the food industry, and it helps to prevent foodborne illnesses. Learn more about pasteurization, including its definition, specific processes, and history. Updated: 03/13/2023 What is Pasteurization? Have you ever had milk or fruit juice at any point in...
Methods of Pasteurization The act or process of heating a beverage or other food, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage. 1. Batch or Vat Pasteurization Batch pasteurization is the most ...
7 Deadliest Weapons in History 9 of the World’s Deadliest Snakes Who Was the First Woman to Run for President of the United States? Why Was Frederick Douglass’s Marriage to Helen Pitts Controversial? pasteurization of milkEquipment for the high-temperature short-time (HTST) pasteurization of ...
: the process of heating a liquid (as milk) to a temperature high enough and keeping it at that temperature long enough to kill many objectionable germs and then cooling it rapidly without causing a major change in its chemical composition Medical Definition pasteurization noun pas·teur...
The dairy industry’s commitment to assuring safe products has a long history that dates to 1924 with the creation of the Standard Milk Ordinance developed by the U.S. Public Health Service. At that time, it wasn’t uncommon for people to become ill from typhoid fever, scarlet fever, ...
The literature on the history of dairy's safety is substantial. For the Canadian context, see, for example, Jane E. Jenkins, "Politics, Pasteurization, and the Naturalizing Myth of Pure Milk in 1920s Saint John, New Brunswick," Acadiensis 37, no. 2 (2008): 86-105; Heather MacDougall...
美[ˌpæstʃəraɪ'zeɪʃn] 英[ˌpɑ:stʃəraɪ'zeɪʃn] n.巴斯德消毒;低热灭菌;巴氏消毒法 网络巴氏灭菌法;巴斯德消毒法;巴氏杀菌 英汉 网络释义 n. 1. 〔微〕巴斯德灭菌法,巴斯德消毒 2. 低热灭菌 3. 巴氏消毒法 ...
compulsory pasteurizationThis examination of milk safety before the Second World War focuses on the manner in which government regulation was shaped by the ... PHILLIPS, J,FRENCH, M - 《Social History of Medicine》 被引量: 10发表: 1999年 Surveillance programme for the control of foodborne infect...
There are 18 chapters, dealing with " history and the importance of milk control "; " planning and administering a milk control programme "; " essentials o... HS Adams - 《Journal of the American Medical Association》 被引量: 8发表: 1947年 Pasteurization process energy optimization for a mi...
History, Science and Methods E.C.D. Todd, in Encyclopedia of Food Safety, 2014 Glossary 71.7–72°C for at least 15 s for high temperature short time (HTST) pasteurized milk products, which is a continuous pasteurization process as compared with batch pasteurization at lower temperatures for ...