FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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70, 10
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71, 12
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72, 15
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75, 20
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Detailed explanation-1: -Pasteurization Pasteurization is a physical preservation technique in which food is heated up to a specific temperature to destroy spoilage-causing microorganisms and enzymes [64, 65]. Almost all the pathogenic bacteria, yeasts, and molds are destroyed by this process.
Detailed explanation-2: -Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63 °C (145 °F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72 °C (162 °F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time).
Detailed explanation-3: -Heat the milk to 63°C (150°F) for at least 30 minutes or 72°C (162°F) for at least 15 seconds. If the temperature falls lower than the one you’re using, you have to start timing again.