MCB 3020L Lecture Notes - Lecture 43: Pressure Cooking, Botulism, Pasteurization
Document Summary
Primarily by coagulating proteins, which is caused by a breakage of the hydrogen bonds that hold the proteins in the three-dimensional structure. High temperature of moist heat sterilization that can"t be achieved by just boiling water. Practical method of preventing spoilage in beer, wine and milk by using a mild heating which destroys the organisms without affecting the taste. Test used to determine whether products have been pasteurized; used by dairy industry. Milk pasteurization that occurs at at least 72 degrees celsius for 15 seconds where milk flow continuously past a heat exchanger, killing pathogens and lowers total bacteria count. Milk that can be sterilizied and stored for several moths without refrigeration. Typically milk is passed throughout heat without touching the hot surface to preserve taste, usually by spraying the milk through high temperature steam. Different methods that have the same effect on controlling microbial growth. Process of sterilizing an inoculating loop by holding it in an open flame.
