Explain holding method of pasteurization, Biology

Assignment Help:

Explain holding method of pasteurization

In the holding method of pasteurization (62oC for 30 minutes) or the high-temperature short-time (HTST), 71oC for 15 minutes methods - very little cooked flavour is noticed, but at higher temperatures or longer periods of heating, cooked flavour becomes more apparent. The flavour appears at 70oC on momentary heating. 

This cooked flavour has been shown to be due to the production of  sulfhydryls (compounds with a -SH group, found in many  plant and animal enzymes) by high temperatures. Sulfhydryl compounds are readily oxidized and delay the oxidation of fat in milk or cream heated to high temperatures.  Oxidized flavors in milk do not usually appear until the sulfhydryls are oxidized and the cooked flavor has disappeared. 

 


Related Discussions:- Explain holding method of pasteurization

Fate of the germ layers, Fate of the germ layers In cnidarians and cte...

Fate of the germ layers In cnidarians and ctenophores, all the cell types develop from either ectoderm or endoderm. Similarly all the tissues and organs in the rest of the ani

Biochemistry starch and dextrin test, Why there is difference in the colour...

Why there is difference in the colour obtained for the dextrin solution (ammonium sulphate and dextrin )when brought to iodine test Respetively by first half saturation test and t

How to prepare a key, Q. How to Prepare a Key? Let us prepare a key by ...

Q. How to Prepare a Key? Let us prepare a key by making a choice of. characters, listing significant and insignificant characters, tabulating these characters and forming dicho

What are flight adaptations present by birds, Q. What are flight adaptation...

Q. What are flight adaptations present by birds? Wings associated to a well-developed pectoral musculature, less accumulation, pneumatic bones of feces in the bowels due to the

Why nutritional care is recognized as both science and art, Nutritional car...

Nutritional care can be recognized as both a science and art. Can you tell why? It is considered as a science because the raped  advances in scientific knowledge provides all h

Pathophysiology of valvular heart diseases, Pathophysiology   Large hae...

Pathophysiology   Large haemorrhages and fibrinous lesions vegetate along the inflaked edges of valves. The lesions develop on adjacent valve leaflets so that the edges adh

Explain the coenzyme in enzyme catalyzed reactions, Explain the Coenzyme in...

Explain the Coenzyme in enzyme catalyzed reactions? Thiamin functions as the coenzyme thiamin pyrophosphate (TPP) in the inetabolism of carbohydrates and branched- chain amino

Explain the alterations occuring in cereal, Alterations occuring in cereal ...

Alterations occuring in cereal & cereal products, legumes You are already aware of the chemical composition of cereals and pulses.  We will now look into changes occurring in t

What is ribosomes , Each  ribosome  having  of two  subunits  a sma...

Each  ribosome  having  of two  subunits  a small  subunit  and  a large  subunit, every of that is a multi component  complex  of rRNAs (ribosomal  RNAs)  and ribosomal proteins t

Explain the history of nutrition, Explain the History of Nutrition? Kno...

Explain the History of Nutrition? Knowledge of human nutritional needs and relationship between diet and health was placed on a modern scientific footing only since the 19th ce

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd