The document discusses pasteurization, which involves heating food to temperatures that kill pathogens and reduce spoilage organisms without completely sterilizing the food. Pasteurization was invented by Louis Pasteur to prevent wine and beer from souring, and later applied to milk. Common pasteurized foods include milk, cream, eggs, and fruit juices. Common pasteurization methods are vat pasteurization at 63°C for 30 minutes, high-temperature short-time (HTST) at 72°C for 15 seconds, and ultra-high temperature (UHT) processing above 130°C for 1 second or less. Pasteurization aims to reduce pathogens and extend the shelf life of foods.
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Food Science - Unit-4 - Milk and Milk Products - Pasteurization process.
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to kill pathogens and extend shelf life.
The process of pasteurization was named after Louis Pasteur (1960S) who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.
Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006.
Pasteurization of various food productsSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Food Science - Unit-4 - Milk and Milk Products - Pasteurization process.
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to kill pathogens and extend shelf life.
The process of pasteurization was named after Louis Pasteur (1960S) who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.
Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006.
Pasteurization of various food productsSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
Milk is the food which exclusively sustains us during the first few months of life.
In addition to being a nutritious food for humans, milk provides a favorable environment for the growth of microorganisms. Yeasts, moulds and a broad spectrum of bacteria can grow in milk, particularly at temperatures above 16°C.
Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment and the milker.
Raw milk :
The lacteal secretion , practically free from colostrum, obtained by the complete milking of one or more healthy cows(PMO).
The document briefs about the technique pasteurization. It is an important food preservation method. This is used in the food technology industry. The document details the major aspects of the technique.
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. WHAT IS PASTEURIZATION ??
Pasteurization is a heat treatment involves heating food to a
temperature that kills disease causing micro organisms and
substantially reduces the levels of spoilage organisms
Pasteurization is not intended to kill all micro organisms in the
food. Instead pasteurization aims to reduce the number of viable
pathogens so they are unlikely to cause disease
The heating may be by means of steam, hot water, dry heat, or
electric currents, and the products are cooled promptly after the
heat treatment
Heating also destroy enzymes that make milk spoil, so
pasteurized milk drinkable for long time
3. HISTORYOF PASTEURIZATION
The French scientist Louis Pasteur
invented pasteurization
To remedy the frequent acidity of the
local wines he found out experimentally
that it is sufficient to heat a young wine to
only about 50-60˚C (122-140˚F) for a brief
time to kill the microbes
Pasteurization was originally used as away
of preventing wine and beer from souring,
and it would be many years before milk was
pasteurized
Pasteurization of milk was suggested by
Franz von soxhlet in 1886
4. FOODS USED FOR PASTEURIZATION
Milk
Milk products
Dried fruits
Cream
Eggs
Fruit juices
5. PASTEURIZATION IS USED FOR;
1.When more rigorous heat treatments might
harm the quality of products
2.When one aim is to kill pathogens, as with
market milk
3.When the main spoilage organisms are not
very heat resistant, such as the yeasts in fruit
juices
4.When any spoilage organisms will be taken
care of by additional preservative methods to be
employed
When competing organisms are to be killed
8. VAT PASTEURIZATION
The first widely used pasteurization process
for milk involved heating the milk in large
tanks or vats to 60˚C for at least 20 minutes
The holding method was subsequently
changed to 61.7˚C for 30 minutes
This was not a continuous process and was
referred to as vat pasteurization
9. ULTRA HIGH TEMPERATURE (UHT)
Heat treatment processes in excess of
pasteurization for milk and milk products
have been designated as very high
temperature (VHT) and ultra high
temperature (UHT)
UHT processes usually refer to
pasteurization techniques with temperature
of at least 130˚C in a continuous flow, with
holding times of approximately 1 sec.
11. BATCH PASTEURIZATION (LTLT)
Milk is heated at 63˚C for 30 minutes
Can heat milk in vat or outside the vat
Here milk is heated in plate heat exchanger and send
to the vat
Agitator is provided in the vat to prevent cream
formation and to ensure uniform heat distribution
Then the milk is cooled and again passed through
the plate heat exchanger and cooled using chilled
water
13. Stages in HTST
1. REGENERATIO
N
2.HEATING
SYSTEM
3.HOLDING
SECTION
4.COOLING
SECTION
14. PROCESS
1) cold raw milk is fed into the pasteurization plant and passes into the
regeneration heating system of the plate heat exchanger
2) The plate heat exchanger is basically a series of stainless steel plates
stacked together with some space in between forming chambers to hold
the milk as it passes through
3) In the regeneration section cold milk is pumped through the A chambers,
while milk that already been heated and pasteurized is pumped through
the B chamber
4) The heat from the hot milk passes to the cold milk through the steel
plates
5) This warms the milk to 57-68˚C
6) Next the milk is passes into the heating section of plate heat exchange. Here
hot water in the B chamber heats the milk at least 72˚C which is the goal
temperature for HTST
7) Hot milk is then passed though a holding tubes, it takes milk about 15 sec to
pass through the tube
8) Milk is officially pasteurized once its passes through the holding tube
9) Now the pasteurized milk is sent back through the regenerative section, where
it warms the incoming cold milk
10) This cools the pasteurized milk to about 32˚C
15. TEMPERATUE TIME PASTEURIZATION TYPE
63˚ C 30 min Vat pasteurization
72˚ C 15 sec HTST
89˚ C 1 sec HHST
90˚ C 0.5 sec HHST
94˚ C 0.1 sec HHST
100˚ C 0.01 sec HHST
138˚ C 2 sec UHT
PASTEURIZATION TEMPERATURE
16. The sensible heat required to raise the
temperature of a liquid during pasteurization is;
Q=mc(T₁-T₂)
Q= Specific rate of heat transfer
m= mass flow rate
c= specific heat capacity
T₁-T₂= Temperature difference