What is Pasteurised or homogenised milk?

Nowadays, dairy products are becoming popular like pea milk, soya milk, packet milk etc. Do you know that packet milk whether full cream or toned all are pasteurised. In fact packet milk is known as pasteurised milk. Mostly, everyone consumes milk, due to lack of time and space in cities, it is not possible to bring milk from far off places so, people prefer to buy packet milk from nearby dairy. Have you ever thought what is pasteurised milk, homogenised milk, how milk is pasteurised, what are the advantages and disadvantages of pasteurised milk etc. Let us study through this article.

What is pasteurisation?

Pasteurisation process is discovered by Louis Pasteur in the mid 1800. It is the process of heating milk to destroy potentially disease-causing bacteria and increase milk's shelf life. Mostly, milk is heated very quickly for just a few seconds and then it is cooled down & packed. We can also say that in this method, by heating the liquids, microorganisms present in it are destroyed like bacteria, fungus, viruses etc.  

Milk in the powdered form was used as a method of preservation and was discovered in the 1800. Powdered milk is made by removing all the moisture from the milk.

How Pasteurisation method was discovered?

As mentioned above, Louis Pasteur has discovered this technique. He was an outstanding scientist and chemist. He is also known as the founder of modern bacteriology. In 1860, he heated the nutritional solution of moss pieces in a flask and then cooled it. He proved the significance of the distribution of microbes in the air and proved that they are distributed oddly in the air. Originally, this technique was invented to protect the alcoholic beverages such as wine and beer. Later, it was also used in the preservation of milk products. Pasteur first certified that fermentation is due to the yeast in alcohol, vinegar and beer.

In this method the disinfected substance is heated to a certain time at a nominal temperature, causing harmful bacteria to be destroyed and there is no change in the chemical composition of the substance.

Do you know that Streptococcus Pyogenes and Mycobacterium Tuberculosis etc. bacteria are found in the milk?

Do you know that Apple seeds are Poisonous?

Methods of Pasteurisation

Source: www.differencebetween.com

1. Holder Method

2. High Temperature and Short Time Method

3. Ultra High Temperature Method

1. Holder Method

In this method, the milk is heated to 144.5 °F for half an hour and then immediately cooled to 5C. This is the method of destroying small scale pathogens.

2. High Temperature and Short Time Method

In this method, the milk is heated to 161 °F for 15 seconds and then cooled to 4C immediately. Let us tell you that mostly this method is used to pasteurize milk. With this process, the milk remains fresh for two to three weeks.

3. Ultra High Temperature Method

In this method, milk is heated for 1 to 2 seconds at 275 ° F, which increases its life by nine months.

What is Homogenisation?

It is the process of breaking up the fat globules in cream to such a small size that they remain suspended evenly in the milk rather than separating out and floating to the surface. Have you ever noticed that when you take a fresh milk straight from a cow and allow it to sit in the refrigerator, all the cream will completely separate, leaving you with skim milk and layer of cream. Therefore, it is necessary that the cream should be suspended in the milk itself.

Basically, it is a mechanical process in which no chemical or additive is mixed and due to this dairy products like curd, cream etc. are formed properly.

Advantages and Disadvantages of Pasteurisation

- As compared to raw milk, pasteurization process destroys bacteria in the milk. It grows shelf life of the milk.

- Pasteurized and powdered milk have fewer nutrients as compared to raw milk.

- Pasteurization technique destroys all microorganisms in the milk such as lactic acid bacilli which is beneficial for the health and increases gastrointestinal and immune system.

- According to Sally Fallon, a researcher and author of "Nourishing Traditions" says that pasteurisation removes amino acids from the milk, increases fatty acids, destroys Vitamin A, D, C and B12 and not only this, it also reduces some minerals in traces like calcium, chloride, magnesium, phosphorus, sodium and sulphur.

- Some synthetic vitamins are also mixed in the pasteurized milk because it is difficult to digest without the natural enzymes of milk.

So, now you may have understood about the pasteurization technique, how it is done, its methods and whether it is beneficial for health or not.

What does Apgar score mean?

Dementia disease: Causes, Symptoms and Cure


Related Categories


View More