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The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds, followed by rapid cooling to between 4 °C (39.2 °F) and 5.5 °C (42 °F).
61:
compared to the unpasteurised foodstuff. For example, one manufacturer of flash pasteurizing machinery gives shelf life as "in excess of 12 months". It must be used in conjunction with sterile fill technology (similar to
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such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.
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The standard US protocol for flash pasteurization of milk, 71.7 °C (161 °F) for 15 seconds in order to kill
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switched from non-pasteurized to flash-pasteurized juices in 1996 after tainted apple juice containing
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91:(99.999%) or greater reduction in harmful bacteria. An early adopter of pasteurization was
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The
Effects of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese
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prior to filling containers, in order to make the products safer and to extend their
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137:"IDD Process & Packaging: Flash and Ultra Flash Pasteurization Facts"
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35:
43:
39:
202:"Efficacy of Pasteurization Conditions for the Inactivation of
95:, which has used the method since the 1950s. The juice company
172:, Hook, Hampshire, U.K.: Binsted Group, p. 178,
53:Flash pasteurization is performed to kill spoilage
66:) to prevent post-pasteurization contamination.
8:
87:), was introduced in 1933, and results in 5-
225:
117:
107:sickened many children and killed one
7:
200:Stabel, J. R.; Lambertz, A. (2004),
170:Excellence in packaging of beverages
168:Browne, Jeremy; Candy, Eric (2001),
30:) processing, is a method of heat
16:Pasteurization process for liquids
14:
291:Ultra-high-temperature processing
1:
34:of perishable beverages like
227:10.4315/0362-028X-67.12.2719
24:high-temperature short-time
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303:The Pasteurization of Beer
214:Journal of Food Protection
36:fruit and vegetable juices
79:(the most heat-resistant
149:on 24 September 2016
20:Flash pasteurization
204:Mycobacterium avium
308:The New York Times
276:The New York Times
262:, 10 December 1996
93:Tropicana Products
64:aseptic processing
324:Food preservation
278:, 4 November 1996
220:(12): 2719–2726,
76:Coxiella burnetii
331:
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269:
263:
257:
251:
250:
249:
247:
238:, archived from
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208:paratuberculosis
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142:. Archived from
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297:External links
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242:on 25 May 2017
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55:microorganisms
48:dairy products
32:pasteurization
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179:0-9541123-0-X
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89:log reduction
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240:the original
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151:. Retrieved
144:the original
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46:, and some
246:21 January
113:References
59:shelf life
83:found in
318:Category
285:See also
236:15633677
210:in Milk"
188:49233551
153:14 March
85:raw milk
81:pathogen
206:subsp.
104:O157:H7
102:E. coli
97:Odwalla
234:
186:
176:
147:(PDF)
140:(PDF)
248:2013
232:PMID
184:OCLC
174:ISBN
155:2015
44:wine
40:beer
28:HTST
222:doi
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218:67
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