Pasteurizer sterilization principle is in a certain temperature range, the lower the temperature, the slower bacteria; The higher the temperature, the faster the replication speed.
However, if the temperature is too high, the bacteria will die.
Different bacteria have different growth temperatures and heat and cold resistance.
Pasteurization is actually the use of less heat-resistant pathogens.
Treat them with appropriate temperature and holding time to kill them.
However, after pasteurization, a small amount of harmless or beneficial heat-resistant bacteria or bacterial spores will be retained.
Origin pasteurization originated from Pasteur's efforts to solve the acidity problem after brewing beer.
At that time, the French wine industry was facing a headache: after brewing, beer would become sour and could not be drunk at all. And this kind of acidification phenomenon often occurs. Pasteur was invited to study this issue.
After a long period of observation, he found that the main culprit that makes beer sour is Lactobacillus. Nutritional beer is a paradise for lactic acid bacteria to grow.
A simple boiling method can kill lactic acid bacteria, but beer is burnt out.
Pasteur tried to kill lactic acid bacteria at different temperatures without destroying the beer itself.
Finally, Pasteur's research results: heating beer at a temperature of 50 to 60 degrees Celsius for half an hour can kill lactic acid bacteria and spores in beer without boiling. This method saved the French wine industry. The Sterilization Method is also called 'Pasteurization '.
Sterilization principle pasteurized milk should be stored at a temperature of about 4 C, and can only be stored for 3 to 10 days, up to 16 days.
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