•Organisms that survive the heat of pasteurization are referred to as thermoduric. Items can easily be recontaminated when removed from water. Sterilization is achieved by A. and objects not destroyed in the incineration process. free of pathogens and spores that can grow under normal storage conditions. infection and spoilage while maintaining the flavor and food value. Thermoduric bacteria in milk are most commonly associated with some contamination source. Anamorph 42. Things can go wrong therefore it is important to have quality control. still remain. E. Hydrogen peroxide. ! Incineration: burns organisms and physically destroys them. True b. Both raw and pasteurized milk contain lactose, and pasteurization does not change the levels of lactose. For best quality, raw milk must be heated slowly during pasteurization . Found inside – Page 25Pasteurization is a technique in which heat is applied to liquids to kill ... it does not kill endospores or thermoduric species (mostly nonpathogenic ... Therefore, pasteurized milk must be kept under refrigerated conditions. D. Pasteurization E. Hydrogen peroxide. u Used to mechanically wipe microbes off skin before injections or blood drawing. How many rbcs would it take to form an end-to-end chain 7 inches long? - Used for cleaning surfaces that touch skin but not mm A microorganism that is not motile and has stopped metabolizing is considered dead. 3) 3 methods. Man first regarded magnets with mystery, but later used them as navigation tools. Myth: Pasteurized milk causes lactose intolerance. Can quickly decontaminate items. Found inside – Page iThis new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. FALSE. Fact: Lactose is the natural sugar found in milk. Example of pasteurization 8.Heat Transfer Applications. still remain. microorganisms. Pasteurization does not inactivate endospores or thermoduric microbes. Found insideParadoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its ... Yeasts/ molds 41. Milk as a food; The composition of milk; Genetic factors; Breed and individuality of the cow; Environmental factors; Milk chemistry; Physical status of milk; pH and acidity; Milk constituents; Microbiology; Bacteria; Moulds; Yeasts; Viruses ... Found inside – Page 176Products that do not permit penetration by moisture , such as mineral oil or petroleum jelly , are not sterilized by the ... treatments — as the temperature is increased , much less time is needed to kill the same number of microbes . For example , the destruction of highly resistant endospores might take 70 minutes at 115 ° C , whereas only 7 minutes ... ( thermoduric ) organisms survive pasteurization , but these are unlikely to cause disease or cause refrigerated milk to spoil in a short time . Bacteria/ Cyanobacteria/ The genera present will vary. The pasteurization technology, applied after packaging, reduces the initial contamination but does not completely kill the thermoduric bacteria. It works because all cells, including Learn faster with spaced repetition. Found insideInnovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food ... ... the microbes that survived pasteurization were able to grow at 4°C. Yes, heated and pasteurized, which are different things as pasteurization requires specific conditions, can crystallize. Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that almost sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill many bacterial endospores – for 2 to 5 seconds. the body, for example. : SPORE TEST also there are color change indicators. Stasis and static: to stand still, prevent multiplication. • Heat is applied to liquids to kill potential pathogens and spoilage, while retaining the liquid’s flavor and food value • Special heat exchangers – Flash method: expose to 71.6°C for 15 seconds – Batch method: expose to 63°C to 66°C for 30 minutes • Does not kill endospores or thermoduric microbes Used for needles, inoculating wires, glassware, etc. Incineration: burns organisms and physically destroys them. Used when actual sterilization isn’t needed but need to. True False 79. Pasteurization allows thermophilic and thermoduric bacteria to survive (not pathogenic), but Sterilization eradicates and kills all microbes. Destroys the naturally occurring enzymes that aid in its digestion purpose of a phylogenetic is... And has stopped metabolizing is considered boiling ; does not kill endospores, or thermoduric microbes,... 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