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Topic: Pasteurization

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	Pasteurization
		The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam.
		For contiunuous pasteurizing, it is important to maintain a higher pressure on the pasteurized side of the heat exchanger.
		By keeping the pasteurized milk at least 1 psi higher than raw milk in regenerator, it prevents contamination of pasteurized milk with raw milk in event that a pin-hole leak develops in thin stainless steel plates.
	www.foodsci.uoguelph.ca /dairyedu/pasteurization.html (2403 words)

	Continuous flow pasteurization of sewage sludge - Patent 6103191
		The pump 56 delivers the pasteurized slurry by way of line 58 to a suitable dewatering system 60, where a large percentage of the water is removed to provide a pathogen free sludge.
		Alternatively, the pasteurized sludge or slurry is fed by way of a conduit 62 to a second anaerobic digester 64 where it is further digested and then passed by outlet line 66 to line 58 where it is then conveyed to the dewatering system 60.
		The pasteurized sludge cake recovered from the dewatering apparatus 60 passes into a suitable storage bin or reservoir 88 for retrieval and disposal.
	www.freepatentsonline.com /6103191.html (4527 words)

	CDC - Multidrug-resistant Salmonella Typhimurium Infection from Milk Contaminated after Pasteurization
		Pasteurization, or heat treatment, of milk is an important milestone in public health that contributed to dramatic declines in many infectious diseases.
		A multistate outbreak of infections caused by Yersinia enterocolitica transmitted by pasteurized milk.
		Pasteurized milk as a vehicle of infection in an outbreak of listeriosis.
	www.cdc.gov /NCIDOD/eid/vol10no5/03-0484.htm (1898 words)

	Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk
		Pasteurization was also found to affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia—whereas commercially pasteurized milk did).
		Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.
		In 1901 a large dairy in that city established a pasteurizing plant in which all milk was raised to a temperature of about 60 degrees C. After an interval of some months infantile scurvy, was reported from various sources throughout the city.
	www.realmilk.com /abstractsmilk.html (2354 words)

	Pasteurization redefined by USDA committee
		One of the biggest challenges facing the group, according to FDA's John Kvenberg, chairman of the Redefining Pasteurization Subcommittee, was the fact that new science was emerging as the subcommittee was deliberating.
		While Scott said that she certainly believes that the original congressional action to redefine pasteurization stemmed from the wishes of irradiation proponents, other industries may be looking at using the term as well.
		That said, "Consumer research indicated a lack of acceptance of the term 'pasteurization' for irradiated foods as it was perceived to be misleading (ORC, Marco, 2002)." Subcommittee chair Kvenberg brought up the idea to delete it, questioning whether it was appropriate or outside the charge and scope of the committee.
	www.organicconsumers.org /irrad/PasteurizationRedefined.cfm (1578 words)

	IDFA - Pasteurization: Definition and Methods
		Pasteurization: A process named after scientist Louis Pasteur which uses the application of heat to destroy human pathogens in foods.
		The original method of pasteurization was vat pasteurization, which heat milk or other liquid ingredients in a large tank for a at least 30 minutes.
		The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at least 161° F for not less than 15 seconds, followed by rapid cooling.
	www.idfa.org /facts/milk/pasteur.cfm (322 words)

	Pasteurization (www.whonamedit.com)
		A process in which milk, beer, wine and other liquids are heated to a moderate temperature for a definite period of time in order to destroy microorganisms that would cause spoilage, but without changing to any extent the liquid's chemical composition.
		In pasteurization of milk, pathogenic bacteria are destroyed by heating at 62 ºC for 30 minutes, or by “flash” heating to 62 ºC for less than 10 to 30 seconds.
		The pasteurization process reduces the bacterial count of the milk by 97% to 99%.
	www.whonamedit.com /synd.cfm/3624.html (221 words)

	Pasteurization
		This threat has been greatly reduced due to pasteurization and other sanitary practices.
		Pasteurization is the process of heating foods to kill harmful bacteria such as bacteria, viruses, molds, yeast.
		Different dairy products require different standards of pasteurization due to their differing fat contents.
	www.homesteadharvest.com /pasteurization.html (203 words)

	Pasteurization
		Pasteurisation (or Pasteurization) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts.
		Pasteurisation methods are usually standardised and controlled by national food safety agencies (such as the USDA in the United States and the Food Standards Agency in the United Kingdom).
		For example, the pasteurisation standards for cream differ from the standards for fluid milk, and the standards for pasteurising cheese are designed to preserve the phosphatase enzyme, which aids in curing the cheese.
	www.dejavu.org /cgi-bin/get.cgi?ver=93&url=http%3A%2F%2Farticles.gourt.com%2Fen%2Fpasteurization (1179 words)

	Pasteurization - Wikipedia, the free encyclopedia
		Pasteurization (or pasteurisation) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts.
		Pasteurization methods are usually standardized and controlled by national food safety agencies (such as the USDA in the United States and the Food Standards Agency in the United Kingdom).
		For example, the pasteurization standards for cream differ from the standards for fluid milk, and the standards for pasteurizing cheese are designed to preserve the phosphatase enzyme, which aids in curing the cheese.
	en.wikipedia.org /wiki/Pasteurization (1179 words)

	[No title] (Site not responding. Last check: 2007-10-11)
		Pasteur's method of immunization was effective and was employed by many other physicians, eventually leading to the eradication of typhus and polio as threats.
		In fact, Pasteur inaugurated the modern age of medicine, leading to an increase in the human life span and a surprising population explosion.
		Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption, causing it to assume an unpleasant odor and pose a high danger of food poisoning if ingested.
	www.worldhistory.com /wiki/p/pasteurization.htm (1010 words)

	Chapter 5: Louis Pasteur (1822-1895)
		While Pasteur thus laid the foundation for the germ theory of disease, validation of the theory awaited the test of clinical application soon to be undertaken by the British surgeon, Joseph Lister.
		Pasteur knew that his concept of biological activity by microorganisms was incompatible with the doctrine of spontaneous generation that still had many adherents.
		Pasteur demonstrated by his experiments that living germs are widely distributed in the air and are the agency of fermentation and putrefaction.
	elane.stanford.edu /wilson/Text/5f.html (2944 words)

	Kurma:
		Pasteurization's great claim to popularity in its heyday last century was the widespread belief, fostered by its supporters, that tuberculosis in children was caused by the harmful germs found in raw milk.
		Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose, which is far more soluble and therefore more rapidly absorbed in the system, with the result that the consumer feels less satiated.
		Pasteurization also destroys 20 percent of the iodine present in raw milk, can cause constipation and generally takes from the milk its most vital qualities.
	www.iskcon.net.au /kurma/2006/01/31 (398 words)

	A SUMMARY OF WATER PASTEURIZATION TECHNIQUES (Site not responding. Last check: 2007-10-11)
		This document describes techniques used to pasteurize water, but it is also necessary to educate people about the need for clean water and how to keep their water clean.
		Since heating the water to the pasteurization temperature rather than the boiling point reduces the energy required by at least 50%, the fuel savings offered by this simple device alone is considerable.
		The pasteurization indicator is an inexpensive way of nearly doubling the water produced per unit of fuel, though the long term costs of such systems are still high due to the cost of the fuel.
	www.solarcooking.org /solarwat.htm (3654 words)

	NationMaster.com - Encyclopedia: Pasteurization (Site not responding. Last check: 2007-10-11)
		Louis Pasteur (December 27, 1822 â€“ September 28, 1895) was a French microbiologist and chemist.
		Flash pasteurization is a method of heat pasteurization of perishable beverages like milk, fruit and vegetable juices, and beer.
		Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food, as compared to appertization, invented by Nicolas François Appert.
	www.nationmaster.com /encyclopedia/Pasteurization (2613 words)

	Pasteurization (Site not responding. Last check: 2007-10-11)
		Pasteurization, refrigeration, fast transport and ultrahigh-temperature packaging have lessened the importance of canned milk, and in the past 50 years its...
		The goal of pasteurization is to get rid of pathogenic bacteria and to reduce drastically the amount of bacteria responsible for the degradation of the product extending in so doing its longevity.
		The term cold pasteurization is used sometimes for the use of radioactivity to kill bacteria in food.
	www.wikiverse.org /pasteurization (273 words)

	Pasteurization
		Milk is pasteurized by heating at a temperature of 63 degrees C (145 degrees F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10 degrees C (50 degrees F).
		Pasteur was born in Dole on December 27, 1822, the son of a tanner, and grew up in the small town of Arbois.
		Pasteur extended these studies to such other problems as the souring of milk, and he proposed a similar solution: heating the milk to a high temperature and pressure before bottling.
	www.geocities.com /~perkinshome/pasteurization.html (583 words)

	Fias Co Farm/Diary- Info on raw goat milk & pasturization
		Pasteurization is the sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable bacteria/organisms.
		Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, alters vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.
		If you pasteurize the milk, thus killing the good bacteria, then any bad bacteria that may manage to get into the milk will multiply and grow quickly, because pasteurized milk is the prefect medium for bacteria to grow and there is no longer any good bacteria present to fight the bad bacteria off.
	fiascofarm.com /dairy/rawmilk.htm (1547 words)

	Pasteurization of dairy products, Regulation respecting the
		Slow or holder pasteurization: In the case of slow or holder pasteurization, the pasteurization apparatus must specifically be equipped with an indicating thermometer and a thermograph.
		Seals: In every flash pasteurization apparatus, the thermograph which registers the temperature of pasteurization and activates the flow diversion valve, and the positive milk distributing pumps and, as the case may be, the time relay switch of the booster pump must be regulated and sealed by an inspector.
		Pasteurization operations: Pasteurization operations must also be carried out according to the recognized procedures of the food industry and under condition calculated to eliminate any possibility of pollution, contamination or deterioration of milk or cream before, during or after application of the pasteurization treatment.
	www.canlii.org /qc/laws/regu/p-30r.8/20050211/whole.html (810 words)

	Lime Pasteurization-Extended Evaluation (RDP)
		Lime pasteurization meets the requirements of PFRP by raising the pH to 12 or greater for a period of 2 hours and by concurrently raising the temperature above 70 degrees C for a minimum of 30 minutes.
		Lime pasteurization consists of the combination of high pH combined with raising the temperature of the sludge to 70 degrees C for 30 minutes in order to destroy pathogens.
		The ratio of lime to sludge was adjusted to produce 70 degrees C in the pasteurization vessel.
	www.rdptech.com /tch7lp.htm (1857 words)

	Got Milk? Make Sure It's Pasteurized
		Pasteurization, since its adoption in the early 1900s, has been credited with dramatically reducing illness and death caused by contaminated milk.
		Raw milk advocates claim that unprocessed milk is healthier because pasteurization destroys nutrients and the enzymes necessary to absorb calcium.
		Ingham says that pasteurization will destroy some bacteria that may be helpful in the fermentation of milk into products such as cheese and yogurt, "but the benefit of destroying the harmful bacteria vastly outweighs the supposed benefits of retaining those helpful microorganisms.
	www.fda.gov /fdac/features/2004/504_milk.html (1582 words)

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