Does "boiling milk" always mean pasteurization, especially in Mongolia?
The Lonely Planet guide for Mongolia uses "boiling milk" and pasteurization interchangeably:
TB is a bacterial infection usually transmitted from person by coughing, but which may be transmitted through consumption of unpasteurised milk.
Milk that has been boiled is safe to drink, and the souring of milk to make yoghurt or cheese also kills the bacilli.
The Wikipedia article on pasteurization mentions various time periods and temperatures as qualifying as pasteurization.
But I don't know what the term "boiling milk" means. In particular, I don't know whether "boiling milk" always means pasteurization. Is there a time and duration that'd qualify as boiling milk, but wouldn't count as pasteurization?
Failing that, in Mongolia, does "boiling milk" always equate to a time and temperature that'd achieve pasteurization?
Best Answer
Most milk is pasteurised by bringing it to between 71 and 74C for 15 to 30 seconds. This is called High Temperature Short Time pasteurisation.
Boiling milk means just that: bringing the milk to its boiling point, which is 100C. That should naturally should make it as safe as the HTST pasteurised variety as it will spend plenty of time at well over the highest temperature reached in that process.
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Is boiling same as pasteurization?
Summary \u2013 Boiling vs Pasteurization The key difference between boiling and pasteurization is that boiling can destroy almost all the microorganisms and deactivate enzymes in food at high temperatures, whereas pasteurization can destroy microorganisms and deactivate enzymes in food at a low temperature.What are the three types of pasteurization?
Different Types of Thermal Processing Methods- Thermization: Heat the milk to between 57\xb0C to 68\xb0C 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.
Why is milk being pasteurized and not boiled?
Raw milk carries dangerous bacteria like E. coli, Listeria and Salmonella which are known to case foodborne illness. Pasteurized milk is free from harmful bacteria. Any form of bacteria in raw milk is not suitable for old aged people, pregnant ladies and children.What is traditional pasteurization?
The traditional pasteurization method is known as high temperature short time, or HTST. In HTST, we heat the milk to 161\xb0 Fahrenheit for 15 seconds, which kills 99.9% of all bacteria, and produces a shelf life of 16-21 days. The more recently developed pasteurization method is known as ultra-high temperature, or UHT.Camel breeding is the most ancient occupation of nomads.
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