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HOLDING PASTEURIZATION [5 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2024-10-07

English

Subject field(s)
  • Industrial Tools and Equipment
  • Cheese and Dairy Products
  • Milking Equipment (Agriculture)
  • Cattle Raising
CONT

The milk, at pasteurization temperature and under pressure, flows through the holding tube where it is held for at least 16 [seconds].

French

Domaine(s)
  • Outillage industriel
  • Laiterie, beurrerie et fromagerie
  • Traite mécanique (Agriculture)
  • Élevage des bovins
OBS

Le lait écrémé est ensuite chauffé jusqu'à 74 °C et est maintenu à cette température pendant 15 [secondes] dans un chambreur tubulaire.

Spanish

Save record 1

Record 2 2015-05-29

English

Subject field(s)
  • Microbiology and Parasitology
  • Cheese and Dairy Products
  • Biomass Energy
OBS

Thermophilic organisms are those that not only withstand heat and like warm surroundings, but are able to reproduce at the temperature used in the holding method for pasteurization of milk(63 °C). The presence of these organisms in milk indicates contamination derived from feed, barn dust, soil or the water supply.

OBS

[Thermophilic bacteria] are used for breaking down highly polymerized compounds (e.g. ligneous substances) present in certain kinds of primary biomass, particularly wood.

OBS

thermophilic bacterium: term usually used in the plural.

Key term(s)
  • thermophilic bacteria

French

Domaine(s)
  • Microbiologie et parasitologie
  • Laiterie, beurrerie et fromagerie
  • Énergie de la biomasse
DEF

[Bactérie] dont la température optimale de développement se situe entre 45 °C et 60 °C.

OBS

[Les bactéries thermophiles sont nécessaires] pour la décomposition de matières à haut degré de polymérisation (par exemple des matières ligneuses) contenues dans certaines biomasses primaires et en particulier le bois.

OBS

bactérie thermophile : terme habituellement utilisé au pluriel.

Key term(s)
  • bactéries thermophiles

Spanish

Campo(s) temático(s)
  • Microbiología y parasitología
  • Productos lácteos
  • Energía de la biomasa
OBS

bacteria termófila: término utilizado generalmente en plural.

Key term(s)
  • bacterias termófilas
Save record 2

Record 3 2012-02-23

English

Subject field(s)
  • Cheese and Dairy Products
CONT

(...) in a batch-holding process the entire lot of milk is heated to a definite temperature for a given time, usually 145 to 150 ° F, for 30 minutes. [The] entire operation of heating, holding and cooling the product may be done in the same unit.

OBS

holding method : A method of pasteurization in which milk is preheated to about 144 ° F and then pumped to a holding tank where the temperature is maintained for 30 minutes.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Opération dans laquelle le lait séjourne à température voisine de celle de la pasteurisation pendant un temps limité pour assurer une parfaite homogénéité thermique.

Spanish

Save record 3

Record 4 2011-05-19

English

Subject field(s)
  • Cheese and Dairy Products
OBS

A method used in pasteurization in which milk is preheated to 144°F and then pumped to a holding tank where the temperature is maintained for 30 minutes.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

[Le chambrage est l'opération] dans laquelle le lait séjourne à température voisine de celle de la pasteurisation pendant un temps limité pour assurer une parfaite homogénéité thermique. L'enceinte dans laquelle cette opération s'effectue s'appelle "chambreur".

CONT

[Le] chambreur est (...) fréquemment divisé en plusieurs compartiments qui sont successivement remplis, puis vidangés, selon un rythme bien défini.

Spanish

Save record 4

Record 5 1985-08-15

English

Subject field(s)
  • Cheese and Dairy Products
OBS

According to Canadian dairy specialists, batch, vat and holding pasteurization, all refer to the same process of heating milk at 145 degrees F, and cream at 150-155 degrees F for 30 minutes.

CONT

Vat or holding pasteurization, [is a heat treatment] in which the cream is heated by batch system, usually to 145-160 ° F then held at that temperature for 30 minutes, followed by batch cooling.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Equivalent adopté par le Comité intergouvernemental de la terminologie de l'industrie laitière.

Spanish

Save record 5

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