De l'utilité de la pasteurisation
De l'utilité de la pasteurisation
Nov 7, 2014
marieclaire.fr
La **pasteurisation** ? C'est un petit coup de chaud, genre 70°C, juste assez pour calmer les bactéries sans trop toucher au goût ni aux vitamines. Mais faut le mettre au frais après, sinon ça repart. Sauf si c’est acide ph inferieur a 4.6 ou qui contient 50% de sucre (ha tiens les confiotes) La **stérilisation** ? Là, c'est le carnage total à 120°C. Plus aucune bactérie ne survit, ton produit peut tenir des années... mais adieu le goût et les vitamines. Bref, pasteurisation = doux et sympa, sté
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La **pasteurisation** ? C'est un petit coup de chaud, genre 70°C, juste …
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savlon kumar yadav on Instagram: "Pasteurisation is a process named after Louis Pasteur, a French scientist. It's a heat treatment method used to kill or inactivate microbes, like bacteria, viruses, and fungi, in liquids, such as milk, juice, or beer. The goal is to make the liquid safe for consumption and extend its shelf life. There are different types of pasteurisation, but the most common method involves heating the liquid to a high temperature (usually around 63°C) for a short period (usual
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