Why are fermented dairy products pasteurised?
Could it be for longer shelf life?How much longer does pasteurised dairy products last compared to non pasteurised one?It doesn't make much sense to me to destroy useful bacterias.I understand that pasteurisation destroys harmful bacterias, but probiotic (unpasteurised) products do exist (how do bottles of probiotic beverages not explode?).
Best Answer
Probiotic products are generally pasteurised, then the desirable cultures are introduced, in a similar way to yoghurt. There may be exceptions but those you can find in the supermarket are all made this way.
There are several reasons. Shelf life is a fairly minor one, but a batch contaminated with a disease-causing species would be a problem not just for health but for the manufacturers profits. Another is consistency. Even a benign bacterial/yeast culture can produce off flavours, or even just different flavours from different strains of the same species.
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Quick Answer about "Why are fermented dairy products pasteurised?"
Milk is often pasteurized to destroy pathogenic microorganisms and to eliminate spoilage and defects induced by bacteria.How is fermentation related to pasteurization?
pasteurization is the process of heating the object what ever it is for example milk it is heated then the harm full things are killed and made safe.. .. fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.Is fermented yogurt pasteurized?
Pasteurized yogurt ("heat treated fermented milk") is yogurt pasteurized to kill bacteria. Probiotic yogurt (labeled as "live yogurt" or "active yogurt") is yogurt pasteurized to kill bacteria, with Lactobacillus added in measured units before packaging.Why is the milk Pasteurised before bacterial cultures are added?
Raw milk is milk that has not been pasteurized to kill harmful bacteria. It can come from any animal. Raw milk can carry dangerous germs, such as Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria, and Salmonella, which can pose serious health risks to you and your family.Why does milk have to be pasteurized before adding Lactobacillus?
Processing. Pasteurization: In order to prevent deactivation of the bacterial cultures needed in yogurt production, milk is pasteurized at 185\xb0F for 30 minutes or 203\xb0F for 10 minutes prior to the addition of the cultures. The high heat also denatures the whey proteins, which allows the yogurt to form a more stable gel ...Dairy starter cultures, fermented dairy products (part-1)
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Answer 2
The stages in the preparation of yogurt are:
Pasteurize the milk and then cool it to 42-45 ºC.
Add starter and mix well.
Put in plastic, cardboard or crystal jars.
Incubate until reaching 42 to 45 º C for 3 to 6 hours.
Cover the containers.
Refrigerate.
As you can see, pasteurization is done to the raw milk before culturing in order to reduce the pathogens that may contain: bacteria, protozoa, molds and yeasts, etc.
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