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reply to AVonGauss
Re: Deadly Amoebas Found in Tankless Water Heater The magic number for pasteurization is 144 degrees Fahrenheit. That is the temperature that commercial pasteurizers are set to.
My sister in law insisted on setting the hot water temperature at 150 degrees. First of all it was scalding hot and it made taking a shower a high risk situation. Whenever someone turned on a cold water faucet or flushed a toilet the water became scalding hot.
I understand she finally reduced the temperature when one of her guests got scalded by one of those shower valves that rotate from cold to hot. The guest got mixed up and turned the valve the wrong way toward hot rather then off. When I visited them I got out of the shower first and then turned the water off.
Boynton Beach, FL
said by Mr Matt:Pasteurization requires a certain amount of heat, for a minimum duration and there is no particular "standard" - it depends on the product and intended use, storage. Even then, bacteria or other "contamination" will still be present, just at acceptably lower concentrations. If this process killed all organic life in the product, theoretically, an airtight container of milk would last forever even at room temperature - which we all know, it doesn't.
The magic number for pasteurization is 144 degrees Fahrenheit. That is the temperature that commercial pasteurizers are set to.
said by AVonGauss:In France, people buy milk which is stored at room temperature for months. It's pasteurized in a hermetically-sealed package. They only refrigerate it after they open it. What annoyed me was running out of cold milk and opening a new, room-temperature container. Our hosts didn't plan ahead and keep an extra container in the refrigerator ready for drinking.
If this process killed all organic life in the product, theoretically, an airtight container of milk would last forever even at room temperature - which we all know, it doesn't.
Where was this? Most of my experience in Europe has been almost daily shopping.
Was it this
In the ultra-pasteurization process, milk or cream is sent through pipes where it's heated almost instantaneously to around 280° and then cooled again almost as quickly. This is as compared to the regular pasteurization process which heats milk to a minimum of 162° for fifteen seconds.
On the one hand, ultra-pasteurization means that enormous quantities of milk can be processed much more quickly than any other pasteurization (or safety regulation) process. The milk is also shelf-stable for several months.
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