Pasteurization of milk at home

Technology of pasteurization of products is named in honor ofFrench microbiologist Louis Pasteur, who lived in the late nineteenth century. Its essence consists in a one-time heating of products of liquid consistency, which leads to disinfection from various microorganisms. This allowed to increase the shelf life of products. Initially

technology was meant for beer and wine.

Wide application this way of preservationreceived when processing dairy products. Pasteurization of milk is the process of heating to a temperature close to boiling and the destruction of pathogens without changing the basic properties - odor, consistency and taste.

The main task of milk pasteurization is to prevent premature souring, which is caused by lactic acid bacteria, as well as the reproduction of E. coli and other microorganisms.

In industrial production to controlThe effectiveness of pasteurization is used to react to phosphatase. With a negative reaction, it is believed that all non-spore-forming pathogenic bacteria perished. The effectiveness of the process will be high only if immediately after milking the milk has been cooled to a certain temperature and stored with it until the moment of pasteurization. For this purpose, special cooling tanks are used on livestock farms.

In practice, pasteurization of milk can be carried out in three different ways.

Continuous pasteurization - milk is heated to a temperature of 65 degrees and maintained in this state for half an hour.

Short-term pasteurization - heating occurs up to 75 degrees and after twenty seconds processing stops.

Instant pasteurization of milk is the heating of milkto a temperature of 85 degrees - and immediately cooling down. If pasteurization of milk was done instantly, the physical and chemical properties of some elements change, which changes its taste qualities.

Milk production equipment is usedonly on an industrial scale. At home, pasteurization can be done with a steamer. To begin with, it is necessary to sterilize the container in which the milk will be stored, placing

her into an ordinary oven at a temperature of about one hundred degrees for about twenty minutes. Or you can do it with traditional methods using steam.

Further in the upper chamber of the steamer is pouredmilk and placed a thermometer so that it does not touch the walls, and the bottom - water. Milk is brought to a temperature of 65 degrees and is constantly stirred for thirty minutes. It is important to ensure that the temperature does not rise.

If the milk heats up to 75 degrees, thenpasteurization should be carried out only for fifteen minutes. After that, the container with milk should be immersed in ice water, without interrupting, until the temperature drops to four degrees Celsius.

After that, the milk is poured into a sterilized container, closed with a lid and placed in the refrigerator. Within two weeks you can not worry about that it will turn sour.