Definition & Betydelse | Engelska ordet PASTEURIZED

Definition av PASTEURIZED

1. böjningsform av pasteurize
2. perfektparticip av pasteurize

Exempel på hur man kan använda PASTEURIZED i en mening

• Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
• Lappi is a cheese made from partially skimmed cow's milk, very similar to Emmental except that it is pasteurized, and so is a little less flavorful, with smaller holes and a slightly firmer texture.
• Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
• It may be sold as a pasteurized, refrigerated product, or as an ultra-high-temperature (UHT) treated product not requiring refrigeration.
• The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate.
• The diet may also include simply processed foods, such as various types of sprouted seeds, cheese, and fermented foods such as yogurts, kefir, kombucha, or sauerkraut, but generally not foods that have been pasteurized, homogenized, or produced with the use of synthetic pesticides, fertilizers, solvents, and food additives.
• Snus tobacco is heated and pasteurized rather than cured or fermented, resulting in a less harmful product which contains a lower concentration of TSNA carcinogens in comparison to other traditional tobacco products.
• Delice du Jura, a pasteurized soft ripened cheese, is being marketed as a close relative and a good substitute in the United States.
• It was reformulated in 1953 as a "cheese spread", but as of 2002, Velveeta is labeled in the United States as a "pasteurized prepared cheese product".
• Most production is done in villages using traditional techniques and low-tech equipment and lacking hygienic standards or pasteurized milk; however, industrial-scale production has begun in recent decades.
• Microwaved milk has been studied and developed to prevent oxidation compared to traditional pasteurized milk methods, and it has been concluded that milk has a better quality when it has microwaved milk pasteurization.
• A "pasteurized process American cheese" must be entirely cheese with the exception of an emulsifying agent, salt, coloring, acidifying agents, and optional dairy fat sources (but at no more than 5% of the total weight).
• Dipping tobacco (including pouched products) undergoes fermentation, whereas tobacco in snus is pasteurized.
• By-products that are commercially marketed include organic gardening amenities like PBH (pasteurized rice hulls), and rice hull ash which are bio-degradable bio-renewable soil supplement replacements for perlite and vermiculite.
• The sales of pasteurized milk by the "Société laitière Maggi" amounted to 60 million liters in 1912, and the sales of bouillon cubes with the name KUB amounted to 6 million units a month in 1912.
• The shelf life of pasteurized milk in HDPE bottles and LDPE pouches has been determined to be between 10 and 21 days when stored at 4–8 °C.
• It is pasteurized and spray-dried to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly meaty taste.
• After the milk (either raw or pasteurized) is curdled, heated, cut, salted, stirred, pressed into forms, and immersed into brine for a day or two, the new cheese is ripened for six to eight weeks.
• Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin.
• Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions by the denaturing of proteins.

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