Pasteurization is described as the partial sterilization of foods with heat or radiation to destroy microorganisms without major chemical changes to the substance.

 

Ref: 123424/2006-10-14

Pasteurization denoting to a heat treatment of food given for a short duration at a temperature generally below boiling point. The process is designed to kill those microorganisms living in a food which will harm consumers. However, the said process does not kill all living organisms. The process of pasteurization is usually combined with refrigeration of final product.

Ref: 120886/2006-10-07


Other Database Pages Exist for this Phrase:
Milk (Milk (plain) (01.1.1.1) - Fluid milk obtained ...)
Farmhouse cheese (Farmhouse cheese pertains to cheese made by ...)



List of books: Pasteurization

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