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

Vitamins, VI T AMINS   Made up of protein or fat. Vitamins r...

VI T AMINS   Made up of protein or fat. Vitamins required in minute quantity for normal metabolism and body functions. Vitamins are supposed to be vital amines

Explain chemical bonds in basic chemistry, Explain chemical bonds in basic ...

Explain chemical bonds in basic chemistry? Chemical Bonds :  Chemical bonds are forces that join atoms together in a functional unit. There are three types of bonds that can

Quantitative real-time pcr, 1. You are given a pair of primers that has bee...

1. You are given a pair of primers that has been shown amplify a 125 bp DNA of interest specifically by a end point PCR- as there was only one PCR product with a size of 125 bp det

What are some factors that can lead to protein denaturation, What are some ...

What are some factors that can lead to protein denaturation? Protein denaturation can be caused by temperature variation, pH change, alters in the concentration of surrounding

Clinical trials for changing nutrient requirements with age, Define Clinica...

Define Clinical Trials for Changing nutrient requirements with age? Several clinical trials provide evidence of changing nutrient requirements with age. The metabolic demand fo

Causes of solid wastes, The main causes for the rapid growth in the quantit...

The main causes for the rapid growth in the quantity of solid wastes are- (i)     Over population: the ever increasing population is increasing all types of pollution; same is t

Precaution for estimate the cholesterol using zlatkis method, Define Precau...

Define Precautions for Estimation of Cholesterol Using Zlatkis Method 1. Use aldehyde free glacial acetic acid. 2. Use only glacial acetic for making up and adjusting the vo

Determine the most probable mode of inheritance, In the following pedigrees...

In the following pedigrees, the disorders or traits presented follow simple patterns of Mendelian inheritance. For each trait, determine the most probable mode of inheritance, stat

Amine and the carboxyl groups, Q. Do the amine and the carboxyl groups atta...

Q. Do the amine and the carboxyl groups attached to central carbons participate in the union between amino acids? Yes. The nitrogen of the amine group of one amino acid binds t

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