Pasteurize – gentle heating of milk
To kill off any germs present in the milk, it is briefly heated and then immediately cooled again.
Three types of pasteurization:
- High temperature> 85 ° C /> 5 sec
- Short-term heating> 72 ° C / 15-30 sec
- Continuous heating 62-65 ° C / 30-32 min)
Disease-causing microorganisms in the milk are killed, but certain microorganisms remain. The milk is not sterile. Pasteurized milk remains unopened stored at 6 to 7 ° C for about 6 to 10 days edible.
Due to the short duration of the heat and the moderate temperature, the taste and the consistency of the food are only slightly changed. Nevertheless, most food spoilers such as lactic acid bacteria and yeasts as well as many pathogenic bacteria such as salmonella are reliably killed.
Back to the cheese encyclopedia