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    (Original post by ez_123)
    Pasteurisation- short term
    Milk is flash pasteurised by heating it to 72°C for about 15 seconds. Most of the bacteria present are killed, including the pathogens. However some bacteria such as lactobacilli survive and can cause spoilage eventually. Bacterial spores also survive pasteurisation. Doesnt alter the flavour

    Sterilisation- Long term
    Milk is sterilised by heating it to 105°C for 15 seconds. This process kills all the microbes. This alters the flavour, nutrients are lost.

    Hope that answers it!
    My notes say that sterilisation involves homogenisation of the milk and heating to 43degrees :s:
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    (Original post by Ellie4)
    My notes say that sterilisation involves homogenisation of the milk and heating to 43degrees :s:
    *offtopic* don't know if you saw, it may be a bit late now, but I did translation and transcription for you
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    (Original post by kohlstream)
    *offtopic* don't know if you saw, it may be a bit late now, but I did translation and transcription for you
    I did see. Thanks very much
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    (Original post by Ellie4)
    I did see. Thanks very much
    cool, and best of luck tomorrow, it'll be fine!!
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    (Original post by Ellie4)
    My notes say that sterilisation involves homogenisation of the milk and heating to 43degrees :s:
    lol Maybe I'm wrong. But the main thing you say is that sterilisation kills ALL the microbes. Pasteurisation kills the pathogenic ones, but not spores. It doesnt kill the lactobacillus, so there's room for spoilage to occur.

    If your thinking why not just use Sterilisation (you're probably not thinking that, but i'll blab on anyway), its because in sterilisation causes a caramalised taste, loss of nutrients & loss of full cream or some crap like that.
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    wow ramaya ur gr8 !! i've been looking 4 notes all over and atlast here it is. hey so by any chance do u have notes 4 edexcel bio unit 4 (i no its asking 2 much but c i've 2 self study unit 4 and 5 ,stupid teachers they refused 2 teach!)
 
 
 
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