Pasteurized milk
Pasteurized Milk
Pasteurized milk (pronunciation: /pæsˈtʃʊəraɪzd mɪlk/) is a type of milk that has undergone the process of pasteurization to kill harmful bacteria and extend its shelf life.
Etymology
The term "pasteurized milk" is derived from the name of the French scientist Louis Pasteur, who developed the process of pasteurization in the 19th century.
Definition
Pasteurized milk is milk that has been heated to a specific temperature for a set period of time in order to kill harmful bacteria, such as Salmonella, E. coli, and Listeria, that may be present in raw milk. The process also extends the shelf life of the milk.
Types of Pasteurization
There are several types of pasteurization used in the dairy industry, including:
- High-temperature short-time (HTST) Pasteurization: This method heats milk to 72°C (161°F) for at least 15 seconds.
- Ultra-high temperature (UHT) Pasteurization: This method heats milk to 135°C (275°F) for at least 2 seconds.
- Low-temperature long-time (LTLT) Pasteurization: This method heats milk to 63°C (145°F) for at least 30 minutes.
Related Terms
- Raw Milk: Milk in its natural, untreated state.
- Homogenization: A process that breaks down the fat molecules in milk to prevent them from separating and rising to the top.
- Dairy Product: A food product made from milk.
- Food Safety: The practice of handling, preparing, and storing food in ways that prevent foodborne illness.
See Also
External links
- Medical encyclopedia article on Pasteurized milk
- Wikipedia's article - Pasteurized milk
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski