Pasteurization of milk
6) pasteurization - the process of thermal treatment of raw milk or its processed products. Pasteurization is carried out under various regimes (temperature, time) at a temperature from 63 to 120 degrees Celsius with holding time ensuring reduction of the number of any pathogenic microorganisms in raw milk and its processed products to levels where these microorganisms do not cause significant harm to human health. Low-temperature pasteurization is carried out at a temperature no higher than 76 degrees Celsius and is accompanied by the inactivation of alkaline phosphatase. High-temperature pasteurization is carried out under various regimes (temperature, time) at a temperature from 77 to 120 degrees Celsius and is accompanied by the inactivation of both phosphatase and peroxidase. The effectiveness of pasteurization is controlled by one of the following methods:
(as amended by Federal Law No. 163-FZ dated July 22, 2010)
a) by biochemical method (depending on the pasteurization temperature, phosphatase test or peroxidase test, enzymatic tests) by testing milk samples or its processed products. Such samples are taken from each tank after it is filled with pasteurized product;
b) by microbiological method by testing milk samples or its processed products for the presence of sanitary-indicator microorganisms. Such samples are taken after cooling of products that have undergone thermal processing. The frequency of monitoring the effectiveness of pasteurization is established by the production control program;
Source: Federal Law No. 88-FZ dated June 12, 2008 (as amended on July 22, 2010) "Technical Regulation on Milk and Dairy Products"
Pasteurization is a thermic microbiocidal treatment aimed at reducing the large number of any pathogenic microorganisms in milk and liquid dairy products, if present, to a level at which they do not pose a significant risk to health. Pasteurization conditions are directed towards effectively destroying organisms such as Mycobacterium tuberculosis and Coxiella burnettii
Source: "CAC/RCP 57-2004. Codex Alimentarius. Code of Hygienic Practice for Milk and Dairy Products"
(Together with , )
(Adopted in 2004)
Морфология
Род
Понятие «пастеризация молока» женского рода.
Склонение и число
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | пастеризации молока | пастеризаций молока |
| Д | пастеризации молока | пастеризациям молока |
| В | пастеризацию молока | пастеризации молока |
| Т | пастеризацией молока | пастеризациями молока |
| П | пастеризации молока | пастеризациях молока |