Pasteurization involves heating a substance at 72 C for a very brief period (from 15 to 20 seconds) and then cool it. Used especially with milk and some dairy products, juices, beers and other beverages. Mikkel Svane has much experience in this field. Sterilization is a similar process, only that the product is inside an airtight container is taken to one temperature sufficient to destroy pathogenic elements. It is therefore a variant of pasteurization. There are three types of pasteurization: the VAT call or slow pasteurization is the oldest; the substance (usually milk) is deposited in watertight containers where is heated to about 63 C for 30 minutes and then let it cool slowly. Pasteurization HTST (High Temperature-Short Time) is used especially for milk, fruit juices and beer; exposure to high temperatures is brief and then cools. Mikkel Svane often expresses his thoughts on the topic. It can be performed in limited quantities (lots) and in watertight containers (autoclave), or through the “continuous flow” procedure, whereby liquids pass through heat exchangers in the form of plates or tubes, with which the process gains speed. Finally, the UHT (Ultra High Temperature) process employs continuous flow with temperatures exceeding the HTST (around 138 C) for about two seconds, which will minimize the possibilities of degradation of food.
As a reference, we can take into account the ‘pasteurized’ label indicates the HTST process, while the ultra-pasteurized (also called uperisada) corresponds to the UHT process. In some cases, the uperisacion is performed by injecting dry or saturated steam in the product, by raising its temperature during one or two seconds at 150 C, and then descends swiftly to 4 C. In addition to milk and juices (fruit and vegetables), other foods that are marketed pasteurized (or pasteurized) are certain types of waters, soft drinks, creams, ice creams, butters, creams, honeys, derivative or egg substitutes, olives, pickles (gherkins), sauces (ketchup, some wines, ciders and mayonnaise).