Table of Contents
- 1 What is meant by vacreation?
- 2 What is Vacreation of cream?
- 3 What is vat pasteurization?
- 4 What are the different types of pasteurization?
- 5 What is difference between pasteurization and sterilization?
- 6 What are the three types of pasteurization?
- 7 What are 3 methods of pasteurization?
- 8 What is the function of pasteurization?
What is meant by vacreation?
: the act or process of using a Vacreator machine.
What is Vacreation of cream?
The process is known as vacreation. Vacreation has been used in a number of countries, and not only it improves the flavour of creamery butter, but also extends the shelf-life significantly when compared with butter derived from plate-pasteurised cream.
Which process is used to pasteurize cream under reduced pressure direct steam?
(d) Vacuum Pasteurization (Vacreation): This refers to pasteurization of milk/cream under reduced pressure by direct steam. The temperature of the second chamber is maintained at 71 to 82°C under a vacuum of 15 to 20 inches Hg.
What is vat pasteurization?
Vat pasteurization, also known as batch pasteurization or the holding method, heats every particle of milk or cream in properly designed and operated equipment, at 145°F (63°C) for 30 minutes*. Because of this, pasteurization is the most important function of a milk plant.
What are the different types of pasteurization?
Pasteurization
| Temperature | Time | Pasteurization Type |
|---|---|---|
| 63ºC (145ºF)* | 30 minutes | Vat Pasteurization |
| 72ºC (161ºF)* | 15 seconds | High temperature short time Pasteurization (HTST) |
| 89ºC (191ºF) | 1.0 second | Higher-Heat Shorter Time (HHST) |
| 90ºC (194ºF) | 0.5 seconds | Higher-Heat Shorter Time (HHST) |
What does pasteurized cream mean?
Pasteurized cream has been heated to 167 degrees for 15 seconds, then chilled. It has a shelf life of about 18 days. Pasteurized cream tastes fresher and whips up quickly into stiff peaks. It separates easily into solids and buttermilk for butter-making.
What is difference between pasteurization and sterilization?
Sterilization is a destruction of all microorganisms and their spores. Pasteurization is a process that kills the pathogenic bacteria by heating to a certain temperature for a set period of time. Pasteurization only destroys the vegetative forms of the bacteria.
What are the three types of pasteurization?
Different Types of Thermal Processing Methods
- Thermization: Heat the milk to between 57°C to 68°C and hold for 15 minutes.
- Batch pasteurization: Also known as low-temperature long time (LTLT) pasteurization.
- Flash pasteurization: Also known as high-temperature short time (HTST) pasteurization.
Is vat pasteurization better?
In the end, vat pasteurization results in milk that tastes better, is easier for dairy sensitive people to tolerate, and is considerably more nutritious. Ultra-pasteurization creates a more shelf-stable product but sacrifices flavor and nutrients.
What are 3 methods of pasteurization?
Top 4 Methods of Milk Pasteurization
- High Temperature Short Time. In the United States, the most common method of pasteurization is High Temperature Short Time (HTST).
- Higher Heat Shorter Time.
- Ultra High Temperature.
- Ultra Pasteurized.
What is the function of pasteurization?
pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages.