It's named after the inventor of the process though. Heat things to kill bacteria.
Oh that makes sense
Oh that makes sense
It should be "Pasteurize", as it's named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time.... Without changing the milk texture or cooking it very much.
So pasteurization is a process that sterilises did with heat. But I don't think it works on meat.
It works just fine meat. The graph is often presented in the context of sous vide cooking of meats.
Yes. But that is cooking the meat, as in changing the taste and texture by denaturing proteins.
Pasteurized milk does not get cooked in the same manner.
Really? Why?
Pasteurized products are not sterile.
Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.
Real talk, “pasteurize” is the stupidest most misaligned word that could have possibly been used for the process of sterilizing via heat.
https://en.wikipedia.org/wiki/Louis_Pasteur
It's named after the inventor of the process though. Heat things to kill bacteria.
Oh that makes sense
Oh that makes sense
It should be "Pasteurize", as it's named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time.... Without changing the milk texture or cooking it very much.
So pasteurization is a process that sterilises did with heat. But I don't think it works on meat.
It works just fine meat. The graph is often presented in the context of sous vide cooking of meats.
Yes. But that is cooking the meat, as in changing the taste and texture by denaturing proteins.
Pasteurized milk does not get cooked in the same manner.
Really? Why?
Pasteurized products are not sterile.
Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.