The pasteurization process involves heating foodstuffs for a predefined duration to a temperature usually between 70 and 85 c and then cooling them rapidly. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to. A new sterilization process, which uses ozone as the sterilant, was cleared by fda in august 2003 for processing reusable medical devices. Viscosity measurements were made with a maemichael viseosimeter and the values converted. Pasteurization and sterilization are the main processes for food preservation based on specific heat treatment. Sterilization is an absolute condition while disinfection is not. In this process milk or condensed milk packed in clean containers is usually subjected to high temperature 115120oc for 2030 minutes. If these items are heat resistant, the recommended sterilization process is steam sterilization, because it has the largest margin of safety due to its reliability, consistency, and lethality. It is the use of physical or chemical means to remove, inactivate, or destroy. A process named after scientist louis pasteur which uses the application of heat to destroy human pathogens in foods. Commercialscale sterilization of food is not common because it adversely affects the taste and quality of the product. This is why milk follows a standardization process where either raw milk or even sterilized or pasteurized milk is separated into cream and skimmed milk by. Sterilization objective of sterilization methods of sterilization. Managing steam sterilization process by patricia h.
Nothum, rn, bsn, crcst, chl a research paper submitted to the international association of central service health care material management as partial fulfillment of the requirement for a fellowship in central service. Effects of temperature and time of sterilization upon properties of. Uht is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups. Sterilization of milk is aimed at killing all microorganisms present, including bacterial spores, so that the packaged product can be stored for a long period at ambient temperature, without spoilage by microorganisms. Usually the milk is sterilized at 1081110c for 2535 minutes. The sterilized milk bottles should be gradually cooled to room temperature.
Milk is supplied in ml plastic bottles and delivered from factories to cities for selling. Two methods are used for the production of longlife milk for ambient storage. Sterilization is done to preserve the substance for a long time without decay. Iwillcol lectsome datafromthisarticle first inray resume. Pasteurization can be easily carried on by any housewife. The process of sterilization of milk autoclave supply. However, reprocessing heat and moisturesensitive items requires use of a lowtemperature sterilization technology e. For the dairy industry, the terms pasteurization, pasteurized and similar terms mean the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the temperatures given in the following chart and held continuously at or.
Poland uht milk is mostly sold in aseptic cartons 500 ml, 1 l, 2 l, and nonuht in 1 l plastic bags or plastic bottles. Limewater, as supplied by the drug stores, may also be used. Milk, uht is commonly boiled, despite being pasteurized. The sterilization of milk and the status of our knowledge upon the.
Pasteurization is a process that kills the pathogenic bacteria by heating to a certain temperature for a set period of time. The aim of this research was determination of microfiltration ability for milk sterilization, investigation of the effects of affecting parameter and to establish a rational for removal mechanism of undesired species. Milk pasteurization is the process of heating milk or milk product to a predetermined temperature for a specified period without recontamination during the entire process. The similar portion of fresh milk was acquiesced to sterilization c for 3 sec and formerly. Apr 18, 2015 milk separation the fat fraction separates from the skim milk when milk is allowed to stand for 30 to 40 minutes. The predetermined temperature usually depends on the heat resistance of spoilage microorganism that the pasteurization program is targeting to destroy. Selection of proper timetemperature combinations of thermal processing can result in sterilized milk. Pasteurization or pasteurisation is a process that kills microbes mainly bacteria in food and drink, such as milk, juice, canned food, and others. Pasteurization is the process of heating the product to a predetermined temperature and holding it until all or nearly all objectionable microorganisms, which may be present, are killed. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Commercial sterilization and aseptic packaging of milk. After uht sterilization, certain enzymatic reactions and.
Htst pasteurization, uht pasteurization pasteurization is the process of heating the product to a predetermined temperature and holding it until all or nearly all objectionable microorganisms, which may be present, are killed. Increasing sterilization efficiency the efficiency of a sterilization process can be expressed as the number of decimal reductions in microbial population achieved by the process. Pasteurization of juice food and drug administration. These materials include drugs, nutraceuticals, surgical equipment, food, etc. Themostadmirableworkofhueppe uponmilk,its decom position by microorganisms, isknown toyouall. As anexample of theolder doctrines upon the decompo sition of milk, we may mention the views of stahl.
Since molds and yeasts are readily killed, we are only concerned about bacteria. Scientifically sterilization means devoid of living entities. Decontamination is the process of removal of contaminating pathogenic microorganisms from the articles by a process of sterilization or disinfection. The difference between pasteurization and sterilization can be identified under following major categories. Pasteurization, heattreatment process that destroys pathogenic microorganisms in certain foods and beverages. Milk standardization cream separation the fat content of raw milk varies depending on the type of cow, cow feeding, age, timing, etc.
The milk is bottled from large glass percolating funnels, thus requiring very little handling. Sterilization and aseptic packaging of milk products. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative. The untoward changes produced by sterilization are not so pronounced.
It is also important to verify in the ifu that the lubricant is. Jordan department of food science, cornell university, ithaca, new york the most significant change in dairy products subjected to ultra hightemperature uiit treatments is the reduction of number of viable microorganisms to essentially zero. For this purpose, milk is heated autoclaved at 125 c for 1. It is important to verify that the instrument manufacturer recommends lubrication. The term, pasteurization, as it is ordinarily used, is indefinite and misleading. Pasteurization is a process in which certain packaged and nonpackaged foods such as milk and fruit juice are treated with mild heat, usually less than 100 c 212 f. Filtration sterilization by filtration is employed mainly for thermolabile solutions. Sterilization is any process that eliminates all forms of life and other biological agents present in a surface, food, packaging material, a volume of fluid, medication, instruments or in a biological culture media. Inpresenting this subject, ifeel that iam going over groundwellelaboratedbeforeme, yeteven intheface ofthis itis somewhat surprising to find thelack of systematic idea. Uht is most commonly used in milk production, but the process is also used. Pasteurization is a process, named after scientist louis pasteur, that applies heat to destroy pathogens in foods. Sterilization and aseptic packaging of milk products microbiological trends 1,2 m. May 10, 2016 the difference between pasteurization and sterilization can be identified under following major categories. They are then filled with the milk, pasteurized directly with dry steam in a rectangular box especially.
Pdf pasteurization and sterilization of milk by supercritical. Milk sterilization using membranes madaeni 2011 journal. Other factors such as product composition, viscosity, uniformity and ph will also affect sterilizing efficiency. Heat treatment of milk sterilization of milk and other. The choice between fresh milk, sterilized and pasteurized milk must be made according to circumstances. Sterilization is a destruction of all microorganisms and their spores. Interest in sterilized milk for nonrefrigerated distribution is at. The efficiency of the sterilization process is mainly determined by two factors. The first commercial pasteurization machines came online in the mid1890s and remained the standard for decades.
Ultrahigh temperature processing uht, ultraheat treatment, or ultrapasteurization is a food processing technology that sterilizes liquid food by heating it above 5 c 275 f the temperature required to kill bacterial endospores for 2 to 5 seconds. Pasteurization of milk objectives of pasteurization, pasteurization requirements for milk, methods and. Our industry today sterilization and aseptic packaging of milk products changes in products w. Jan 03, 2020 milk pasteurization methods, steps, significance there is a general and urgent need for rapid procedures, applicable to process control, to monitor food safety and quality. The heatresistance of bacterial spores present, dvalue. In tetra pack appa ratus the pasteurized milk was gathered by 30,000 l hg1 then in this procedure the milk was kept at 4c.
The filled and capped bottles should then be placed in metal crates for sterilization by the batch process, or fed into conveyors for the continuous process. In the laboratories, for specific researches, sterile milk is used to grow bacteria. The sterilized milk can be stored at room temperature for a long period of time. The time requirements for juice products depend on the target pathogens, typically the protozoan parasite cryptosporidium in fresh apple juice and bacterial pathogens in citrus and. Articles having direct application on humans and animals are subjected to sterilization. Complete processing plant for sterilized milk, fruit juice.
Sterilization and aseptic packaging of milk productschanges. Us6165532a uht sterilization process for milkbased. The decision process should weigh all of the advantages and disadvantages of milk pasteurization. The term, sterilization, should never be applied to the processes used in the preparation of milk for the feeding of infants, because the milk is never rendered bacteriologically sterile by them. Pasteurization of milk objectives of pasteurization. The term sterilized is used to describe milk that has been packed in airtight containers and. Sterilization objective of sterilization methods of. Process flow diagram for industrial production of scco2 pasteurized whole milk. During packaging of uhtsterilized milk, contamination by bacteria has to be rigorously prevented. The creaming process can be used to remove fat from milk in a more concentrated form. Welcome to milk on tap sour milk and sour grapes are social evils of all time. Request pdf heat treatment of milk sterilization of milk and other products the aim of the sterilization process is to produce a longlife product by destruction of microorganisms capable of. The latter process requires more care than the former. A incontainer sterilization b ultra high temperature uht treatment followed by aseptic filling into packages protecting the product against light and atmospheric oxygen.
Craven, in encyclopedia of food sciences and nutrition second edition, 2003. Difference between pasteurization and sterilization. Milk pasteurization methods, steps, significance food. The sterilizer creates its own sterilant internally from usp grade oxygen, steamquality water and electricity. Comparison of direct and indirect modes of heating article pdf available in australian journal of dairy technology 573 october 2002 with.
Sterilization is a process of destruction of all forms of living microorganisms from a substance. The sterilization of milk has the following characteristics. Thermal sterilization of milk is a low cost alternative and is one of the most effective means of producing room temperature stable milk without the addition of any preservatives karel et al. Oxygen injection is the basis for a patented process to produce sterile milk with good flavor essentially at the end of its processing.
The bioindicator strain proposed for validation of the sterilization process is. The temperature and the length of time it is applied. Difference between sterilization and pasteurization. Milk separation the fat fraction separates from the skim milk when milk is allowed to stand for 30 to 40 minutes. Pasteurization of juice, like pasteurization of milk and other dairy products, is used to kill any contaminating pathogens that might be contained in the raw juice. For the dairy industry, the terms pasteurization, pasteurized and similar terms shall mean the process of heating every particle of milk or milk product, in properly designed and operated.
The containers may be tin cans 200400 g capacity for evaporatedsweetened condensed milk or glass bottle for milk. Pasteurization of milk, widely practiced in several countries, notably. A process for hightemperature sterilisation of products such as milk and the like comprises the steps of directly injecting steam into the product for heating it to a lower temperature than the sterilisation temperature, making the product stand for a definite period of time, making the product pass into an infuser to further heat it to the sterilisation temperature, keeping it to this. This is why milk follows a standardization process where either raw milk or even sterilized or pasteurized milk is separated into cream and skimmed milk by the cream separation machines. To one liter of milk, obtained as clean as possible, 15 c. Busta department of food science, north carolina state university, raleigh kinetics of bacterial destruction a primary function of ultrahigh temperature uht processing of milk is to obtain essen tially a sterilized product. Sterilization is used for enhancing the quality, safety and shelf life of milk and dairy products. Sterilized milk products processing program on dairy.
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