WHAT 'PASTEURIZATION? 
WHAT 'PASTEURIZATION?
E 'Better a pasteurized or fresh?
''WHAT A DIFFERENCE? The pasteurization or pasteurization is a heat recovery process applied to certain foods in order to eliminate non-spore-forming microorganisms patogeni.Diversamente by sterilization, pasteurization eliminates COMPLETION ... body, vegetative cells alone (not in the form of spores) ; warming initially adopted to 63 degrees for 30 minutes (later replaced by other combinations of temperature - time, equally effective and less damaging to the nutritional value) it allows the complete elimination of the most resistant pathogen (Escherichia coli). The incomplete elimination of other bacteria, and more heat-resistant non-pathogenic, however, determines a possibility of keeping a limited time.
The process of pasteurization is named after the French chemist Louis Pasteur, who made the first test of pasteurization along with Claude Bernard on April 20 1862.In England the introduction of pasteurized cow's milk for human consumption at the end of '800 halved in one year mortality of infants and adolescents (you should still consider quality of controls on cattle at that time and materials storage and maintenance of the product). In Italy milk pasteurization was introduced by Royal Decree in 1929
The use of pasteurization is not used for large-scale sanitation for all food, because it can cause variations in the taste and quality of food. Its use is restricted to certain foods such as: fresh pasta, milk, wine, beer and fruit juices. On which the process can be accomplished with a special limited efficacy and adverse effects.
Pasteurization is called low if the food is maintained at 60-65 ° C for 30 minutes, and is used primarily for wine and beer. Pasteurization requires high 75-85 ° C for 10-15 seconds, and is used primarily for low-acid products such as milk pasteurization and derivati.Durante, operating at temperatures between 87 ° C and 110 ° C (fresh pasta) are eliminated pathogenic microorganisms, as the agents of typhus, the coliforms, mycobacteria and Brucella. So
PASTEURIZATION should not be seen only for the Elongation product life, but we must make clear to the end cleint pasteurized and 'a guarantee TOILET ON THE FINISHED PRODUCT, pasteurized because we give customers a free product of pathogenic micro-grain, and bacteria, of course, if we followed all the way from production all'imbustamento in a safe hygienic / sanitary. FRESH PASTA PASTEURIZED
So, not only involves optimizing the work thus avoiding waste, but also anticipating production in some periods such as Christmas, Easter, but also open a market bagging (ATM) that allows us to have a product for supermarkets, wine shops, restaurants and hotels.
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