How Pasteurization affects dairy foods and probiotics
May 3rd, 2010 | 
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With so many products on the market always better to be well informed, as there are many products with little or no life or quality offered by the supermarket shelves promising great benefits, but being devoid of them. One of these products are probiotics, yogurt or fermented, which, going by severe pasteurization, lose amount of property.
What is pasteurization?
Pasteurization is the thermal process is performed to food especially liquids with the aim of reducing harmful agents or pathogens such as bacteria, protozoa, yeasts, molds, etc.. It is worth emphasizing that during the pasteurization process, the basic objective is not the “complete elimination of pathogens, but a significant reduction in their populations, so that the levels of pathogens do not cause food poisoning in humans (assuming the pasteurized product is properly refrigerated and consumed before the expiration date.
How pasteurization takes place?
Through the heating of the product. Unlike sterilization, pasteurization does not destroy the spores of microorganisms, or remove all the cells of thermophilic microorganisms.
In the pasteurization temperatures are generally used below the boiling point, since in almost all cases higher temperatures irreversibly affect certain physical and chemical characteristics of food. For example, if the milk exceeds the boiling point casein micelles will irreversibly coagulate.
Why are probiotics and yogurts lose their properties to pasteurization?
Today, pasteurization is the subject of increasing controversy in certain groups of consumers worldwide, due to doubts about the destruction of vitamins and alteration of the organoleptic properties (taste and quality) of the treated food. In the case of probiotics, these bacteria tend to lose their charitable in this process.
Learn to select probiotic products
To distinguish a probiotic product, you must know that these are characterized by beneficial bacteria to the restoration and conservation of the stomach lining. Laura Kohan, in his book Healthy Food for the XXI century tells us that “For many yogurts that are subjected to a pasteurization process so aggressive that few bacteria that survive, reaching, for example, in the case of advertised as bifidus, to the point of having to be added later, having destroyed the original bacteria, a contradiction without much logic. ”
To avoid this, it is advisable to check the label if it has been subjected to pasteurization or sterilization strong.
The best thing is to try to develop a household product like kefir (Bulgarian) at home, and is from unpasteurized milk (fresh) for best results in terms of nutrients and benefits.
It must be remembered that pasteurization of products supermarket’s main mission is to extend its lifetime and to reduce costs and benefit the economy of the company.
Some history on the pasteurization …
In ancient times, had undesirable changes in foods due to the presence of microorganisms in food, which caused a wide range of health problems. By applying heat, it was discovered that they could avoid the germs. Pasteur, together with other renowned scientists of his time, made important contributions to the design of equipment used in milk processing systems.
Denmark enacted in 1898, a law ordering all milk warm for feeding calves, at a temperature of 185 ยบ F, to prevent the spread of bovine tuberculosis. This was actually one of the first strides of modern commercial pasteurized milk.
Pasteurization is so named because its discoverer, scientist Louis Pasteur, French chemist (1822-1895), in 1864, by Pasteur himself and a colleague named Claude Bernard.
Pasteur’s scientific progress, improved the quality of life by allowing certain basic foodstuffs such as milk, could be transported long distances without the affect decomposition.
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