The treatment given to partially sterilised milk.
treatment by heat, for a given time and at a temperature inferior to 100°C, thus destroying the majority of the microbes most sensitive to heat, particularly pathogenic microbes.
The heating of milk by either batch method ie. 61°C and holding it for 30 minutes or by a high temperature/short time method of 72°C and holding for 15 seconds. The aim is to destroy pathogenic organisms which may be harmful to humans. An alternative of heating the milk to 68°C and holding for one minute is usually more time efficient for the home cheesemaker. Penicillium candidum A white mould which is encouraged to grow on the surface of a number of soft mould-ripened cheeses including Camembert and Brie.
heat treatment sufficient to destroy pathogenic organisms
a form of heat treatment that kills any pathogenic organisms
The process of sterilizing wine by heating it to a temperature of about 8O°C for one minute. This destroys micro-organisms in the wine, making it biologically stable.
partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
Heating of milk to sterilise and kill bacteria.
The process whereby organic materials are treated to kill plant and animal pathogens and weed propagules.
A mild heat treatment process given to foods. The process is designed to eradicate potential vegetative pathogens (not bacterial spores) and reduce other microorganism numbers in an effort to decrease the rate of spoilage.
process in which low heat is used to kill germs in food.
The process of sterilisation by heating, named after Louis Pasteur. The process may be used to protect against bacterial spoilage before bottling, by heating the wine. There are concerns, however, about the effect of heat on the quality of wine, and thus many quality orientated producers avoid this practice. Nevertheless some famous producers do employ flash pasteurisation.
is a process designed to destroy pathogenic bacteria in liquid foods by using high temperatures. Milk is sterilised by holding it at a high temperature for a period of time.
