Does milk have a “built-in” safety mechanism that prevents bacterial contamination? There is no argument, and it is granted that Pasteurization will make milk reasonably safe for human consumption, that might otherwise be unfit.”—advertisement for Superior Quality Raw Milk Group in The Corvallis Gazette-Times, February 16, 1934 HTST is the most common method. "Pasteurization of milk" A.
Pasteurization is the best method of getting rid of disease-causing organisms in milk and the only method routinely used in the United States. Raw-milk advertisements: “Pasteurization does not remove contamination, but it only an abortive attempt to destroy bacteria. "Pasteurized Milk" Explained. Following homogenization, the 18 % cream is eventually mixed in-line with the surplus volume of skim milk to achieve 3 % before pasteurization. The milk, now with standardized fat content, is pumped to the heating section of the milk heat exchanger where it is pasteurized.

This destroys or deactivates the unwanted organisms present in the milk. Primary Prevention Passive C. Secondary Prevention D. Tertiary Prevention. The necessary holding time is provided by a separate holding tube (14). Milk pasteurization. The term pasteurization as applied to market milk today, refers to the process of heating every particle of milk to at least 63 ° C for 30 minutes, or 72 ° C for 15 seconds or to any temperature time, which is equally efficient, in an approved and properly operated equipment. Pasteurization is a widely used process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. The pasteurization of milk didn't come into practice until the late 1800s. In HTST, we heat the milk to 161° Fahrenheit for 15 seconds, which kills 99.9% of all bacteria, and produces a shelf life of 16-21 days. A low-temperature, long-time (LTLT) process, also known as batch pasteurization, was first developed to kill the tuberculosis pathogen.

Back then, tuberculosis was commonly carried by milk. The traditional pasteurization method is known as high temperature short time, or HTST. Primary Prevention Active B. Pasteurization is the name of the process discovered in part by the French microbiologist Louis Pasteur. Pasteurisation: A process of treating the milk at high temperature for a short period of time (for a few seconds) and drastically cooling it down. First, high temperature/short time (HTST), and second, ultra-high temperature (UHT). There are two popular ways to pasteurize milk. Disease-causing germs can be eliminated in milk only by pasteurization or by adding chemicals to the milk. After pasteurization the milk is immediately cooled to 5 ° C or below. Another problem with raw milk is that its shelf life is very less. There are two widely used pasteurization processes, and we employ both of them here at Organic Valley. No.
b (Primary Prevention Passive) Indicate the level of prevention that is represented in each question "Immunization against rubella"

This process was first used in 1862 and involves heating milk to a particular temperature for a set amount of time in order to remove microorganisms. Pasteurization is usually done to milk, which was first suggested by Franz von Soxhlet in 1886.