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Pasteurization of milk is done to:

Pasteurization of milk is done to: Correct Answer destroy micro-organisms

  • Pasteurization refers to the process of heating the milk and again cooling it down so that the microorganisms present are killed. This process is followed in order to increase the shelf-life of milk and also the quality of milk products. 
  • Temperature range needed for pasteurization of acidic vegetable products is 116 – 121°C. When the pH of the food is below 4.5, spoilage microorganisms and enzymes are the main targets of pasteurization. When the pH of the food is greater than 4.5, the heat treatment must be severe enough to destroy pathogenic bacteria.
  • For pasteurization of milk, it is heated at 63°C for 30 minutes.
  • 60°C temperature is required for pasteurization of fruit juices.
  • 10°C temperature is enough for killing yeasts, causing non – the poisonous type of decay in fruit products and vegetables.
  • Temperature range of 87 – 88°C is required for blanching okra before canning.

Related Questions

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A milk vendor has 2 cans of milk. The first contains 25% water and the rest milk. The second contains 50% water. How much milk should he mix from each of the containers so as to get 12 litres of milk such that the ratio of water to milk is 3 ∶ 5
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