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Pasteurization

About microscopic forms of life, including Bacteria, Archea, protozoans, algae and fungi. Topics relating to viruses, viroids and prions also belong here.

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Pasteurization

Postby J0hio » Mon Jul 18, 2005 5:39 am

how much chemical alteration occurs as a result of this process (pasteurization).

For example if a cheese were pasteurized would it be necessary to supplement with artificial ingredients to replace lost content, to what extent and for what would you have to supplement also by what means.
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Postby mith » Mon Aug 15, 2005 4:21 am

it loses some vitamins, I don't think it chemcally changes otherwise.
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Postby Dr.Stein » Mon Aug 15, 2005 9:51 am

The highest temperature for pasteurization is 70 °C if I am not mistaken. Some nutrients will be damaged and some others will remain okay depend on their nature, I think :?
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Postby mith » Mon Aug 15, 2005 1:43 pm

BTW there's also another type of milk called Ultra Heat Treated(UHT) milk which is flash sterilized in excess of 100 degrees.
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