| 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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| pasteurize |
To apply below-boiling heat for a given time to a food to kill bacteria; used commercially for milk; used in the home in the preservation of fruit juices and other foods.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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| pasteurize |
Discovered by French scientist Louis Pasteur, this process kills bacteria by subjecting a liquid (eg, milk) to moderately high temperatures for a short period of time.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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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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