Pasteurization Of Milk

By Author: Prabhu Eswaran
Total Articles: 14
Comment this article

Milk pasteurized in order to neutralize harmful bacteria:

Dangerous bacteria can come from animals, the farmer or dairy equipment used. You could have chosen to cook the milk instead of pasteurized it, but then would the taste deteriorates. Pasteurization is a safe and gentle way to treat the milk on.

How pasteurized milk?

Pasteurization involves heating milk to 72 degrees for at least 15 seconds. This is normal pasteurization. There are also other forms of pasteurization which uses a higher temperature and heat treatment takes longer, such as UHT pasteurization. Dairy products with very long shelf life such as coffee cream have gone through this kind of extended heat treatment. On the Continent it is the common form of pasteurization of milk. The milk in Norway is thus regarded as "fresh milk" compared with UHT milk.

A historical review:

It was the French microbiologist Louis Pasteur (1822-1895) who invented the method. Napoleon III gave Pasteur tasked to solve the problem of diseases that arose in connection with the production of wine. Pasteur found that there were micro-organisms that formed ...
... during wine production that was the explanation for why people could become sick from drinking wine. These micro-organisms could be killed by heating. It's the same technique today also used in the production of milk and beer. Louis Pasteur is also known to have invented the vaccine and to be the one who first discovered the presence of viruses.

What are bacteria found in unpasteurized milk?

Staphylococcus aureus:

It is first and foremost a bacterium called Staphylococcus aureus are likely in the unpasteurized products. Studies done on dairy tankers in Norway have shown that almost all goat milk and most of the cows' milk contains this bacteria untreated. The bacteria can multiply and secrete toxins (poisonous substances) under the right conditions. These toxins can cause a nasty food poisoning; the symptoms are diarrhea, nausea, vomiting and abdominal pain. Incubation period, i.e. the time it takes to get sick from the toxins from Staphylococcus aureus, is only two to six hours. These toxins are resistant to heating and storage, and they are not easy to prove.

The adverse effects of Staphylococcus aureus can be prevented by the fact that the milk is of good quality, by conducting hygiene, by storing it correctly and having the right mix of salt, temperature and pH of the product that allows the bacteria do not thrive as well.

Free Health Articles, Health Science and Health Tips will be uploaded on a weekly basis, to improve your health go through the contents related to the topic.