Subject: | |
From: | |
Reply To: | |
Date: | Wed, 31 Mar 2010 09:12:32 -0600 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
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?
***********************************************
The BEE-L mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software. For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html
Access BEE-L directly at:
http://community.lsoft.com/scripts/wa-LSOFTDONATIONS.exe?A0=BEE-L
|
|
|