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Ortiz Sánchez Cynthia
Piña Díaz María Daniela

Group: 508
ENP 1 " Gabino Barreda"

Teacher: Marsella Robles.

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Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice,canned food, and others.

It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heatingbeer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achievefood preservation and food safety.

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It was the first method of pasteurization, although the food industry has been renewed by other more efficient systems. The process involves heating large quantities of milk in a container at 63 ° C for 30 minutes, then let cool slowly. You must spend a lot of time to continue the process of packaging the product, sometimes more than 24 hours.

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The pasteurization of milk has gradually been the object of a growing controversy. On the one hand, it has been discovered that some pathogenic organisms have developed a resistance to population decline with temperature, managing to survive pasteurization in significant quantities. Researchers have developed more sensitive diagnoses, such as the polymerase chain reaction ), which have allowed to analyze the survival of the strains of different microorganisms to the pasteurization of milk. It has been found that pasteurization under certain conditions destroys vitamin A and vitamin B.

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It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57° C (135° F) for a few minutes. 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).

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UHT process is continuous flow and keeps the milk at a higher temperature higher than that used in the HTST process, and can be around 138 ° C for a period of at least two seconds. Due to this very short period of exposure, there is minimal degradation of the food. Milk when labeled as “pasteurized” has generally been treated with the HTST process, while milk labeled as “ultrapasteurized” or simply UHT, must be understood to have been treated by the UHT method.

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Academic. (2010). Pasteurización . 2017, de Academic Sitio web: http://www.esacademic.com/dic.nsf/eswiki/910588

Vigusa. (2011). pasteurización . 2011, de VIGUSA Sitio web: https://paginas.seccionamarilla.com.mx/vigusa/descremadoras/distrito-federal/ciudad-de-mexico/cuauhtemoc/hipodromo