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Many people have the habit of boiling milk. This kills pathogenic bacteria (bad bacteria) but also kills probiotics (good bacteria). What is pasteurization? It is the thermal treatment (heating and cooling) that eliminates pathogenic microorganisms. There are two ways to pasteurize milk: Ultra Pasteurization. The milk is heated to 150 degrees and immediately cooled to a very low temperature below zero. All bacteria die, good and bad. Milk becomes sterile. This is the industrial milk carton process. Slow Pasteurization. The milk is heated to 65 degrees Celsius for 30 minutes, always stirring and then placed in ice water to reach a temperature of 36 degrees Celsius. We can do this process at home. Benefits of Slow Pasteurization. 1. Eliminates pathogenic bacteria, fungi and impurities in raw milk. 2. Preserves milk more. Can be refrigerated for three days for consumption. 3. Keep foods for probiotics. 4. Maintains proteins, minerals and some vitamins. Social networks: Instagram: @vida_zoe.itamar_santos Facebook: Vida-Zoê. Itamar Santos #Queijosdomundo #Queijonatural #Cheeses #Pasteurização #Pasteurizaçãodoleite