Student Experience 101

Assignment 2 – Chapter 1

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The Following is from chapter 1 of the course: “Flash pasteurization Flash pasteurization, also known as high-temperature short-time (HTST) processing, is a process used on perishable beverages like fruit and vegetable juices and milk. It’s based on the same principles as traditional pasteurization, using heat to kill food spoilage microbes such as bacteria, yeast and mold. But as indicated by the name, it uses higher temperatures for shorter times – milk, for example, is held at a minimum of 72°C for 15 seconds. The liquid is then cooled quickly and poured into sterile containers. Flash pasteurization is thought to cause less damage to the nutrient composition and sensory characteristics of foods (eg flavor and smell) than the more traditional low temperature long time pasteurization treatments. But unlike UHT, flash pasteurised products still require refrigeration to prevent further growth of microbes. In …

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