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Pasteurization Process - Types, Procedure, Myths, and Facts

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Pasteurization Process - Types, Procedure, Myths, and Facts

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This article will cover the details of the process of pasteurization. Who discovered it, how it was found, its different types, and their specifications?

Written by

Dr. Zeba Jabeen

Medically reviewed by

Dr. Achanta Krishna Swaroop

Published At July 20, 2022
Reviewed AtNovember 9, 2022

What Is the Process of Pasteurization?

Pasteurization is the process of heating liquid food items to high temperatures and then cooling them suddenly to low temperatures before packing them into containers. The process is used worldwide for milk, both by the food industry and at home. This process kills the harmful microorganisms present in the milk, helps in increasing its shelf life, and makes it safe to drink, leading to its mass usage worldwide. Hence, the milk can be stored for a long time and used more efficiently, avoiding wastage. Another advantage of this method is that the taste and nutritional value of the liquid remain intact.

What Is Raw Milk?

Raw milk is the milk that directly comes from the farm animal and becomes available for consumption. There have been claims that raw milk is healthy, but these claims hold on scientific approval. Raw milk contains a lot of pathogens and is risky for health if consumed.

Who Invented the Process of Pasteurization?

Louis Pasteur, a French scientist, discovered the process of pasteurization in the year 1864. He had found this technique to extend the shelf life of alcoholic drinks used for social purposes, like wine and beer. Pasteurization proved beneficial for milk as well, and after that, it was widely accepted and used globally. It is the most familiar form of heat treatment used on milk today.

Why and How Was Pasteurization Discovered?

In the nineteenth century, the production of milk had risen exponentially, but it came with a demerit, that is, the increase in the death rate due to an upsurge in the diseases born from milk. Milk commonly contains bacteria like Mycobacterium tuberculosis, Salmonella, E. coli, Listeria, Campylobacter, and other non-spore-forming microbes that cause food poisoning. There was a prevalence of the diseases like tuberculosis, Q fever, diphtheria, severe streptococcal infections, typhoid fever, and other foodborne illnesses before discovering the pasteurization process. As the revolution gained momentum widely, the incidence of milk-borne disease outbreaks fell drastically. It came as a life-saving method, which led to less than one percent of reported attacks today.

The milk gets contaminated from a variety of sources, such as:

  • Waste products of the animals, like feces and urine. All the three concerned parts are close to one another; contamination is relatively easy.

  • Infections and illnesses of the animal udder.

  • Skin flora of the animals.

  • The surroundings and residing place of the animals that have dirt and dust.

  • The animal food and the equipment and machines involved in taking their care.

  • Drugs and medicines consumed by the animals for their treatment.

  • Other neighboring animals on the farm carry disease-causing microbes.

  • And the people dealing with the animals.

So to make the milk free from all contaminants, pasteurization is necessary before consuming it.

What Are the Different Types of Pasteurization Methods?

  1. Vat Pasteurization: This method is also known as Batch pasteurization. It was originally used by Louis Pasteur. The milk is heated to a temperature of 145℉ for 30 minutes.
  2. Continuous-flow Pasteurization: It is of the following types:
  3. High-Temperature Short time (HTST): In this method, the temperature of the milk is increased to 161℉ (71℃) for at least 15 seconds or 145°F (62°C) for 30 minutes with the help of metal plates and hot water, then the milk is suddenly cooled.
  4. Higher Heat Shorter Time (HHST): In this approach, the milk is heated within the range of 191°F (89°C) to 212°F (100°C) for 1 second to 0.01 second, depending on the selected temperature. The equipment used here is a bit non-identical to the HTST technique, and it is called a heat exchanger.
  5. Ultra-High Temperature (UHT): In this process, the milk is heated to 280°F (138°C) for at least two seconds in commercially sterile equipment. It is then filled under aseptic conditions into hermetically sealed packaging. The milk is cooled rapidly after that. This method kills good bacteria as well, besides harmful bacteria but gives a much longer shelf life to the milk. The milk treated by this technique does not need refrigeration until the pack is opened, and its shelf life prolongs for at least six months. The product obtained by this technique is known as shelf-stable.
  6. Ultra-Pasteurized (UP): This process is different from UHT. The milk is again pasteurized using commercially sterile equipment, but it is not considered clean because of its less stringent packaging. The temperature is escalated to 280°F (138°C) for at least two seconds, then cooled quickly. The milk served by this method needs refrigeration and remains fresh for 30 to 90 days.

Different Types of Pasteurization Methods

Both UHT and UP-treated milk need refrigeration, and their expiring times after opening the package become the same as other products dealt with pasteurization.

The HSTS and UHT techniques involve the compelled flow of raw milk in the hollow pipes and thin plates of the metal. The temperature of the metal increases, which consequently raises the temperature of the milk. This technique keeps the milk heated for the appropriate time before it gets pushed into the cooling chamber of the pasteurizer. The milk is then suddenly cooled to a temperature below 41°F which further kills the pathogenic microbes that may have become inactive at high temperatures but may get activated at moderate temperatures. This milk is then packed in sealed containers and distributed for consumer use.

What Are the Myths and Facts About Milk and Its Pasteurization?

Like all other famous things, the process of pasteurization also comes with a list of myths and facts. They are as follows:

  • Lactose intolerance and allergies are caused by both raw milk and pasteurized milk. The pasteurization process has no role in these reactions as they are caused by sensitivity to milk proteins.

  • The pathogenic microbes are only killed by the process of pasteurization and do not destroy themselves.

  • The nutritional content and value of the milk remain unaffected by pasteurization.

  • All pasteurization processes do not ensure its safety without refrigeration once the package is opened.

  • Pasteurization destroys the pathogenic microbes and prevents people from falling sick.

Conclusion:

The process of pasteurization provides many health benefits, particularly in relation to wellness, without showing any side effects. So, pasteurized milk should be used which is the key to healthy milk consumption.

Frequently Asked Questions

1.

Why Is Pasteurization Done?

Pasteurization is the well-known process by which several food products such as juices and other dairy products are mildly heated in order to kill all the harmful microorganisms such as salmonella and bacteria that lead to listeriosis, Tb or tuberculosis, typhoid fever, diphtheria, Q fever along with multiple other disease-causing microbes.

2.

How Is Pasteurization Done?

The most commonly used method of pasteurization is the HTST method- High Temperature Short Time pasteurization which uses metal plates in addition to hot water and thus raises the temperature of the milk to 161 degrees Fahrenheit for more than 15 seconds which is followed by rapid and quick cooling.

3.

How Many Kinds of Pasteurization Are There?

There are currently two kinds of pasteurization: the HTST method, or HighTemperature Short Time pasteurization, and the UHT method, or Ultra High Temperature. They are called pasteurized and ultrapasteurized, respectively.

4.

Do Eggs Require Pasteurization?

Yes, eggs require pasteurization by any of the two available methods to avoid the growth of unwanted bacteria, and salmonella, especially in children, leads to diseases such as food poisoning.

5.

Are Pasteurized Foods Bad?

No, pasteurized foods, drinks, beverages, and dairy products are not bad for health and are beneficial because they kill harmful bacteria in the foods without reducing their nutritional value.

6.

Which Milk Is Known as Pasteurization?

Pasteurized milk is when the milk is heated at a specific temperature. The heating is necessary to kill the harmful bacteria present in the milk. Louis Pasteur invented the pasteurization process in the 19th century. After boiling, the milk is kept for cooling to prevent it from recontamination with bacteria. The bacteria that are present in milk are Salmonella and Escherichia coli.

7.

Why There Is a Need for Milk Pasteurization?

Many harmful bacteria and pathogens are present in unpasteurized milk. The bacteria can come from various sources, such as the environment, milking equipment, and the udder of the animal. Pasteurization is used to attack harmful bacteria and make the milk safe to drink.

8.

Define Pasteurization With Illustrations?

Pasteurization is a process in which milk, fruit juices, or any beverages are heated at a specific temperature to attack harmful pathogens and kill them. The examples of pasteurization are as follows:
- Milk pasteurization is more common.
- Fruit juices such as apple juice and grape juice ensure safety.
- Beer heating to maintain flavor profile.
- Egg products kill pathogens.

9.

Does Pasteurization Convert Milk?

Pasteurization changes the microbial content of milk. The heating attacks pathogens and kills them. This is done to ensure the safety of milk for consumption. The changes in milk due to pasteurization are as follows:
- Microbial reduction
- Milk preservation by increasing the shelf life.
- A slight change in the taste of milk.

10.

What Are the Two Techniques of Pasteurization?

The techniques of pasteurization are as follows:
- High-Temperature Pasteurization: The milk is boiled at a high temperature for a few seconds and then cooled down.
- Ultra-High Temperature: The milk is boiled at ultra-high temperature and stored without refrigeration until opened.

11.

What Is the Climate Needed for Pasteurization?

The temperature description for pasteurization is as follows:
- At high temperatures, the milk is pasteurized at 72 degree Celsius for 15 seconds.
- At ultra-high temperatures, the milk is pasteurized at 138 degree Celsius for a few seconds to a few minutes.

12.

What Bacteria Are Present in Pasteurized Milk?

The bacterias that are present in pasteurized milk are as follows:
- Lactic acid bacteria.
- Bifidobacteria.
- Streptococcus thermophilus.
- Lactobacillus bacteria.

13.

Which Pasteurized Milk Is Good for Health?

The best-pasteurized milk is as follows:
Whole milk.
- 2 % milk which is also called reduced-fat milk.
- 1 % milk which is also called low-fat milk.
- Fat-free milk is also called skim milk.
- Organic milk.
- Lactose-free milk.

14.

Can an Individual Drink Pasteurized Milk Directly Without Pasteurization?

An individual can drink pasteurized milk. After pasteurization, the milk does not contain any bacteria or pathogens. The person can drink that milk without causing any risk to their health. Pasteurized milk is available in grocery stores and is safe for consumers. It can be drunk directly from the container.

15.

What Are the Important Realities of Pasteurization?

The important facts of pasteurization are as follows:
- The fact of pasteurization attacks pathogens and kills them. 
- The milk is boiled at a temperature 72-degree Celsius for a few minutes.
- The shelf life of milk has increased.
- Milk is safe to drink.

16.

What Is the Concept of Milk Pasteurization?

Pasteurization reduces and kills the harmful bacteria present in the milk. The milk is boiled at a temperature of 72 degrees Celsius for several minutes. After boiling, the nutritional content of the milk is preserved. The taste and color of the milk do not change after heating. 

17.

What Are the Advantages of Milk Pasteurization?

The advantages of milk pasteurization are as follows:
- Food safety.
- Increased shelf life.
- Preservation of nutritional value.
- Reducing the risk of foodborne illness.
Dr. Achanta Krishna Swaroop
Dr. Achanta Krishna Swaroop

Dentistry

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