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Dictionary » P » Pasteurisation PasteurisationPartial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.A method of sterilising food and drink (like milk) and eliminating them of dangerous microbes. This process was devised by [[Louis Pasteur. ![]()
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Results from our forumRe: Boiling WaterThere is a range of pasteurisation methods. You can pasteurise milk by holding it at 70 C for about 20 seconds. This kills most of potentially harmful bacteria, but not all. It is, however, very useful in reducing disease.
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Re: Boiling Water... need to achieve sterility. Brief boiling will do that, or even holding the water at 70 C plus for at least half an hour. This is the principle of pasteurisation. If you boil milk, you change it chemically. To make it safer to drink without destroying it, simply holding it at 70C for a time will ...
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sterilization in microwave oven... fully with what is above, but I think that there are a few points that are woth mentioning: - what you are describing (92ÂșC for 2min) is closer to pasteurisation than sterilisation. What happens is that you kill most of the microorganism, and since this is repeated daily, and considering that the ...
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PHENOL-CHLOROFORM EXTRACTION USING UNPASTEURISED STILTON!... on why it didnt work? All reagents were new therefore this was not the problem! I was thinking perhaps there is something which usually during pasteurisation is killed but as it's unpasteurised there may be something which is inhibiting this extraction method. Any suggestions are welcome! Thanks ...
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