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Explain Pasteurization (temperature below 100° C) - method of food preservation?
Pasteurization is a heat treatment that kills a part but not all the microorganisms present and usually involves the application of temperatures below 100° C. Milk, for example, is usually heated to 63° C for 30 min or 71° C for 15 seconds or in UHT, 138° C for 2-4 seconds. Examples are: milk, wine, beer, fruit juices and aerated waters are routinely pasteurized. The heating may be by means of steam, hot water, dry heat or electric currents and the products are cooled promptly after the heat treatment. Pasteurization is usually supplemented by other methods to prolong shelf-life.
Barker’s in Utero Hypothesis The developmental origins of adult disease, often called as the ‘Barker hypothesis’ states that adverse influences early in development, particula
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Q. Illustrate Spoilage of Milk and Milk Products? Milk is a wholesome food and so it is generally consumed in its basic form or with the addition of a beverage supplement. Mil
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All the efforts that go into the preparation of instruments are futile if the sterilization process itself is not successful. There is no way of seeing that instruments are sterile
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