Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

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Answer 1

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Chapter 25, Problem 3MTF

Summary Introduction

Concept introduction:

Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

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Answer 2

Question

Chapter 25, Problem 3MTF

Summary Introduction

Concept introduction:

Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

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Answer 3

Question

Chapter 25, Problem 3MTF

Summary Introduction

Concept introduction:

Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

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Answer 4

Question

Chapter 25, Problem 3MTF

Summary Introduction

Concept introduction:

Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

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Answer 5

Chapter 25, Problem 3MTF

Summary Introduction

Concept introduction:

Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

Answer 6

Chapter 25, Problem 3MTF

Summary Introduction

Concept introduction:

Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

Answer 7

Chapter 25, Problem 3MTF

Summary Introduction

Concept introduction:

Pasteurization was developed by Louis Pasteur in order to sterilize and preserve wine. Now, it is widely used to sterilize milk and other dairy products. Pasteurization is done by two methods; Low temperature long time (LTLT) and High temperature short time (HTST). LTLT is done at 63°C for 30 minutes, while HTST is done at 72°C for 15 seconds.

Answer 8

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Answer 11

Ch. 25 - Prob. 1TMW Ch. 25 - Prob. 2TMW Ch. 25 - Prob. 1MC Ch. 25 - Prob. 2MC Ch. 25 - Prob. 3MC Ch. 25 - Prob. 4MC Ch. 25 - Prob. 5MC Ch. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MC Ch. 25 - Prob. 8MC

Solution Summary: The author explains that Pasteurization kills mesophilic microorganisms and non-endospore forming microbes.

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Chapter 25 Solutions