What is being done to “protect” milk from harmful bacteria?
In 1857, Louis Pasteur realized that heat treatment would destroy unwanted microbes. Shortly after this, the pasteurization of milk began in Europe and America. By 1940, this process had become well established as dairy herds became larger, milk travelled farther, and larger milk processing plants and cheese factories held milk longer. Unfortunately, one of the downsides to pasteurization is that fresh milk naturally contains healthy bacteria which inhibit the growth of undesirable and dangerous organisms. Without these friendly bacteria, pasteurized milk is actually more susceptible to contamination. Currently, there are several different approaches to pasteurizing milk: Thermization or heat treatment is a low temperature (145F) and short time (15 seconds) that has the lowest impact on natural bacteria and enzymes in milk and is commonly practiced in Europe. Pasteurization can take one of two forms: Low Temperature (145F) Long Time (30 min.) referred to as vat or batch pasteurization
In 1857, Louis Pasteur realized that heat treatment would destroy unwanted microbes. Shortly after this, the pasteurization of milk began in Europe and America. By 1940, this process had become well established as dairy herds became larger, milk travelled farther, and larger milk processing plants and cheese factories held milk longer. Unfortunately, one of the downsides to pasteurization is that fresh milk naturally contains healthy bacteria which inhibit the growth of undesirable and dangerous organisms. Without these friendly bacteria, pasteurized milk is actually more susceptible to contamination. Currently, there are several different approaches to pasteurizing milk: Thermization or heat treatment is a low temperature (145F) and short time (15 seconds) that has the lowest impact on natural bacteria and enzymes in milk and is commonly practiced in Europe. Pasteurization can take one of two forms: Low Temperature (145F) Long Time (30 min.) referred to as vat or batch pasteurization
In 1857, Louis Pasteur realized that heat treatment would destroy unwanted microbes. Shortly after this, the pasteurization of milk began in Europe and America. By 1940, this process had become well established as dairy herds became larger, milk travelled farther, and larger milk processing plants and cheese factories held milk longer. Unfortunately, one of the downsides to pasteurization is that fresh milk naturally contains healthy bacteria which inhibit the growth of undesirable and dangerous organisms. Without these friendly bacteria, pasteurized milk is actually more susceptible to contamination.
