| pasteurization |
The elimination of microorganisms by heat applies for a certain period of time.
출처: www.1st-water-filters.com/water-filtration-glossar...
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| pasteurization |
Flash heating of sensitive fluids such as mild, to kill bacteria. Pasteurized milk keeps longer. The pasteurizing process destroys the biophysical structure of milk.
출처: www.himalayasaltcrystal.com/glossary.htm
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| pasteurization |
A heat treatment of food that effectively reduces or kills disease causing bacteria. Dairy products such as eggs and milk that are not pasteurized may contain large amounts of pathogenic bacteria such as Salmonella, Campylobacter and Yersinia.
출처: www.handwashingforlife.com/us/english/resource_cen...
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| pasteurization |
Named for 19th century French scientist Louis Pasteur who discovered the process, it is a method of using heat to kill bacteria that would otherwise spoil wine or other foods. While effective, it tends to have a detrimental effect on the flavour and ageing potential of wine and so is seldom used for fine wine. Flash pasteurization is a less severe variation that is widely used.
출처: www.fogwells.com/webworks/glossary/m-q.html
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| pasteurization |
The process of heating finished beer to kill all living organisms in it, thereby stabilizing it for shipping and increased shelf life.
출처: www.beerbooks.com/resource/quick/glossary.html
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