TERMS TO KNOW

Consumer Voice - - Packaged Full-Cream Milk -

Ster­il­iza­tion refers to any process that elim­i­nates (re­moves) or kills all forms of life, in­clud­ing trans­mis­si­ble agents (such as fungi, bac­te­ria, viruses, spore forms, etc.) con­tained in a food, liq­uid, etc. To keep milk for longer than few days at am­bi­ent tem­per­a­ture, it needs to be ster­il­ized. The tra­di­tional process in­volves heat­ing milk in a sealed con­tainer in the tem­per­a­ture range 114–120 de­grees C for 20–30 min­utes. More re­cently, UHT pro­cesses have been in­tro­duced. When UHT is com­bined with ster­ile han­dling and con­tainer tech­nol­ogy (such as asep­tic pack­ag­ing), it can even be stored un­re­frig­er­ated for 6–9 months. UHT pro­cess­ing holds the milk at a tem­per­a­ture of 135 de­grees C (275 de­grees F) for a min­i­mum of one sec­ond. Milk sim­ply la­belled ‘pas­teur­ized’ is usu­ally treated with the HTST method, whereas milk la­belled ‘ul­tra­pas­teur­ized’ or sim­ply ‘UHT’ has been treated with the UHT method.

Micro­organ­ism

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