MIC 211 Chapter Notes - Chapter Lab experiments 37, 38, 39, MPN: Aureus, Coagulase, Bacteriostatic Agent
Document Summary
Pasteurization-process of heating liquids for the purpose of destroying viruses and harmful organisms like bacteria, protozoa, molds and yeasts. The process was named after scientist louis pasteur. It"s not intended to kill all microbes in food (unlike sterilization: aims to reduce the number of viable organisms, reduces the number so they are unlikely to cause disease assuming its refrigerated and consumed before its expiration date. Pasteurization typically uses temps below boiling because casein will aggregate or curdle at temps above boiling point for milk. High temperature/short time (htst: milk is forced between metal plates or through pipes heated on the outside by hot water and is heated to 72 degrees celsius (or 162 f) for 15 seconds, 2. ) Ultra high temperature (uht: heats the milk at a temperature of 138 degrees celsius (280, for 2 seconds, procedure. fresh milk, milk left out for one day, milk left out 3-4 days.
