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Wed, 31 Mar 2010 09:12:32 -0600 |
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Deep Thought |
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Yeasts.
> Pasteur designed his process to kill bacteria. What bacteria are there in
> honey that need to be killed by Pasteurising? What evidence is there that
> they are killed if the honey is treated as per the chart?
They aren't. Most are. Some survivors are weakened to the point of
harmlessness, and a very few survive.
That is why we have UHT (Ultra High Temperature) milk on the market and it
can sit on a shelf unrefrigerated for months.
The chart given was general and from brewing, as I recall. The needs of
other products probably may vary a bit. This is, as it seems many things
are, a statistical and probable number, not an absolute live/dead point.
In pasteurization, pathology is the concern, as well as keeping. qualities,
balanced with palatability.
Obviously this is a deep, deep subject. How deep do you want to go, or are
you just trolling us again?
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