1 |
PasteurizationA stabilizing technique that uses high heat in packaged materials or brew to kill microorganisms. This process also prevents post packaging fermentation in brews and lengthens shelf life.
|
2 |
Pasteurizationa heat process designed to destroy food pathogens and most food spoilage organisms but not to sterilize the product.
|
3 |
PasteurizationThe process of killing all or most of the microbes in food, usually by heat. Pasteurization may not kill all microbes, but it reduces the population to a level deemed safe. It cannot kill spores, whic [..]
|
4 |
PasteurizationThe partial sterilization of a liquid by heating at a relatively low temperature (800C).
|
5 |
PasteurizationA method of treating food by heating it to a certain point to kill pathogenic (disease-causing) organisms but not harm the flavor or quality of the food. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F [..]
|
6 |
Pasteurization1885, from pasteurize + -ation.
|
7 |
Pasteurizationheating milk to kill microorganisms that could sicken humans.
|
8 |
PasteurizationThe heat process that results in the destruction of all pathogenic organisms. Spores and some thermoresistant spoilage organism may survive thereby requiring refrigeration to maintain wholesomeness..
|
9 |
Pasteurization The process for destroying bacterial contaminants, developed by the nineteenth-century French biologist Louis Pasteur (1822-1895).
|
10 |
Pasteurization(n) partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
|
11 |
PasteurizationPasteurization is the process of killing harmful microorganisms by heating milk for a short time and then cooling it for storage and transportation.
|
12 |
PasteurizationA process that involves the controlled heating of the milk to eliminate all pathogenic microorganisms carried in the milk that may transmit diseases to humans.
|
13 |
PasteurizationTreatment of Food with physical methods such as Heat, high Pressure, Radiation, or electric current to destroy organisms that cause Disease or Food spoilage.
|
14 |
PasteurizationPasteurization: A function of time and temperature used to kill pathogenic bacteria that can cause food-borne illness and enzymes that promote spoilage.
|
15 |
PasteurizationExposure of coldest point in packaged beer to 140°F or 60°C., for one Unit (PU) minute.
|
16 |
PasteurizationIn cheesemaking, a process of heating raw milk to a specific temperature for a set period of time to destroy disease-causing and other undesirable organisms. High Temperature Short Time (HTST) pasteurization involves heating the milk to 161oF (72oC) for 15 seconds, followed by rapid cooling to below 50°F (10oC ). Low Temperature Long Time Treatment [..]
|
17 |
PasteurizationThe controlled heating of a food to destroy pathogenic and spoilage microorganisms. Because only partial sterility is achieved, pasteurized potentially hazardous foods require refrigeration to prevent microbial growth during storage.
|
18 |
PasteurizationA heat treatment of food at a relatively low temperature that destroys vegetative pathogens and most spoilage organisms so to prolong the shelf life. Toxins and spores generally survive this process t [..]
|
19 |
PasteurizationSterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.
|
20 |
PasteurizationProcess of heating liquids to destroy harmful or undesirable microorganisms.
|
21 |
PasteurizationPasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100 °C (212 °F), to eliminat [..]
|
22 |
PasteurizationA food preservation process that heats liquids to 160°F (71°C) for 15 seconds, or 143°F (62°C) for 30 minutes, in order to kill bacteria, yeasts and molds. Commercially available milk, juices and liqu [..]
|
23 |
PasteurizationHeating of a specific food enough to destroy the most heat-resistant pathogenic or disease-causing microorganism known to be associated with that food.
|
<< Parboiling | Pellet smokers/grills >> |