Question

Pasteurized milk does not need to be boiled. Why?

Answer 1

Hint: Pasteurization, also known as pasteurization, is a process in which packaged and unpackaged foods (such as milk and fruit juice) are heated to a low temperature, typically less than 100 °C (212 °F), to kill pathogens and extend shelf life.

Complete answer:
Pasteurization was named after Louis Pasteur, a French microbiologist whose research in the 1860s demonstrated that thermal processing could deactivate unwanted microorganisms in wine. Pasteurization also inactivates spoilage enzymes. Pasteurization is now widely used in the dairy and other food processing industries to achieve food preservation and food safety. The process is designed to kill or deactivate organisms and enzymes that contribute to spoilage or disease risk, such as vegetative bacteria, but not bacterial spores.

Pasteurization is the partial sterilization of a substance, particularly a liquid (such as milk), at a temperature and for a period of exposure that destroys objectionable organisms without causing major chemical changes to the substance.

Many people repeatedly heat and reheat the same milk, and they do so at high temperatures for long periods, killing the nutrients. In the case of milk packets, the content has already been pasteurized, so there is no need to boil it at high temperatures or heat it for more than 6 to 8 minutes at 100 degrees Celsius. This will keep the nutrients in place.

Thus pasteurized milk do not contains any enzymes or microbes, it does not need to be boiled.

Note: Plants reproduce both sexually and asexually. The primary mode of plant reproduction is vegetative reproduction. Vegetative propagation occurs in roots such as corms, stem tubers, rhizomes, and stolons. Plants reproduce sexually through pollination, in which pollen grains from the anther of a male flower transfer to the stigma of a female flower.