The heat sensitivity of various micro-organisms is illustrated by Table 4.3 which shows their D values. Generally psychrotrophs are less heat resistant than mesophiles, which are less heat resistant than thermophiles; and Gram-positives are more heat resistant than Gram-negatives. Most vegetative cells are killed almost instantaneously at 100 °C and their D values are measured and expressed at temperatures appropriate [...]
The following article highlights the four radiation techniques for preservation of food: The techniques are:- 1. Irradiation 2. Microwave Radiation 3. UV Radiation 4. Ionizing Radiation Radiation Technique # 1. Irradiation: Electromagnetic (e.m.) radiation is a way in which energy can be propagated through space. It is characterized in terms of its wavelength A, or its frequency v, and the [...]
In this article we will discuss about:- 1. Composition of Milk 2. Microflora of Raw Milk 3. Heat Treatment of Milk 4. Milk Products. Composition of Milk: Milk is the fluid, excluding colostrum, secreted by mammals for the nourishment of their young. Colostrum is a much more concentrated liquid containing up to 25% total solids, mainly protein, secreted immediately after [...]