Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
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Psychrotrophs and psychrophiles• Greater content <strong>of</strong> unsaturated fatty acids• Slower metabolic rate• Better membrane transport– Still active at low temperatures• Production <strong>of</strong> larger cells– Additional RNA• More efficient flagella synthesis• Favored by aeration• Greater heat sensitivity• Usually do not grow above 35°C– Inactivation <strong>of</strong> respiratory enzymes–Leakage <strong>of</strong> intracellular constituentsHeat processing•Pasteurization•SterilizationPasteurizationTypes <strong>of</strong> milkpasteurizationLow temperaturelong timeAcronymLTLTTreatment63°C/30 minHigh temperatureshort timeUltrahightemperatureHTSTUHT72°C/15 s90°C/0.5 s94°C/0.1 s100°C/0.01 s
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