FOOD SCIENCE 4010--Lecture 13 Blanching and pasteurization PRINCIPLES: • Blanching is a short heat treatment to inactivate enzymes prior to performing other preservation techniques. • Blanching has minimal effects on vegetable quality. • Quality of milk is carefully monitored from farm pickup to final product. • Pasteurization eliminates pathogens but not spoilage microbes. • A small increase in pasteurization temperature leads to a big decrease in time. DISCUSSION QUESTIONS:
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