Explain holding method of pasteurization, Biology

Assignment Help:

Explain holding method of pasteurization

In the holding method of pasteurization (62oC for 30 minutes) or the high-temperature short-time (HTST), 71oC for 15 minutes methods - very little cooked flavour is noticed, but at higher temperatures or longer periods of heating, cooked flavour becomes more apparent. The flavour appears at 70oC on momentary heating. 

This cooked flavour has been shown to be due to the production of  sulfhydryls (compounds with a -SH group, found in many  plant and animal enzymes) by high temperatures. Sulfhydryl compounds are readily oxidized and delay the oxidation of fat in milk or cream heated to high temperatures.  Oxidized flavors in milk do not usually appear until the sulfhydryls are oxidized and the cooked flavor has disappeared. 

 


Related Discussions:- Explain holding method of pasteurization

Define the food processing, Define the Food Processing? We are all awar...

Define the Food Processing? We are all aware that delay in the use of fresh foods, alters its freshness, palatability and nutritive value. Therefore, it becomes very important

Explain cis-trans isomers, Explain Cis-trans isomers Atoms or groups a...

Explain Cis-trans isomers Atoms or groups are called  cis or  trans to one another when they project respectively on the same or on opposite sides of a reference plane  identi

Interior of the ventricles - heart, Each ventricle has an inflow part begin...

Each ventricle has an inflow part beginning just in front of the corresponding atrioventricular orifice and running forwards to the left towards the apex of the heart. The cavity t

Fundamental aspects of protein structure, Can someone describe the fundamen...

Can someone describe the fundamental aspects of protein structure? I'm already familiar with the amino acid structure, I just don't have a clear conceptual understanding of protein

Explain starch phosphates monoesters, Explain Starch phosphates monoesters ...

Explain Starch phosphates monoesters and  Hydroxypropyl starches   Starch phosphates monoesters Emulsifying agent and thickening agent. Hydroxypropyl starches

Blood pressure with the phenomena of systole and diastole, Q. What is the r...

Q. What is the relation between the maximum and the minimum blood pressure with the phenomena of systole and diastole? A minimum blood pressure is the pressure on the wall of t

What is the implant placement, What is the Implant Placement The failu...

What is the Implant Placement The failure to place an implant in the correct location in the buccolingual plane, mesiodistal plane and the inciso cervical plane results in the

State the term - symbolic representation, State the term - Symbolic represe...

State the term - Symbolic representation Symbolic representation is the representation of both the external and internal world through symbols and has been discussed in relatio

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd