- In food processing,
pasteurization (also pasteurisation) is a
process of food
preservation in
which packaged foods (e.g., milk and
fruit juices) are treated...
-
Pasteurized eggs are eggs that have been
pasteurized in
order to
reduce the risk of
foodborne illness in
dishes that are not
cooked or are only lightly...
- Ultra-high
temperature processing (UHT), ultra-heat treatment, or ultra-
pasteurization is a food
processing technology that
sterilizes liquid food by heating...
- Cold
pasteurization may
refer to: Pascalization, a
method of
preserving and
sterilizing food, in
which a
product is
processed under very high pressure...
-
Flash pasteurization, also
called "high-temperature short-time" (HTST) processing, is a
method of heat
pasteurization of
perishable beverages like fruit...
- trout, lumpfish, whitefish, or carp. The roe can be "fresh" (non-
pasteurized) or
pasteurized,
which reduces its
culinary and
economic value.
According to...
- Raw milk or
unpasteurized milk is milk that has not
undergone pasteurization, a
process of
heating liquid foods to kill
pathogens for safe consumption...
- in
conjunction with
sodium citrate,
which permits the
cheese to be
pasteurized without its
components separating. It is mild with a
creamy texture and...
-
Water heated to
temperatures below 100 °C is
generally referred to as
pasteurized water. The
ultraviolet part of
sunlight can also kill
pathogens in water...
- The
Pasteurization of
France (Les Microbes:
guerre et paix
suivi de Irréductions) is a book by
Bruno Latour published in 1984 by A.M. Métaillié, with an...
