A process of heating which destroys all the enzymes of milk which contains sugar and this process turns the sugar which is known as lactose into beta lactose. This is very much soluble and is therefore absorbed by the blood system. With this process the nutrients like calcium is lost due to which the person may get affected with bad teeth which plays an important for the body and also as an organ with which the food is chewed. This would even tend to increase the level of the insulin in the body. Increase of the insulin in the body can lead to diabetes and could generate metabolic syndrome.Products which are usually pasteurized are milk as in the dairy products, canned food, syrups, vinegar, wines and water. Pasteurization of milk uses temperature below boiling at very high temperature. The two main types of pasteurization are high pasteurization and low pasteurization. Pasteurization methods are usually standardized and controlled by national food safety agencies and have been a subject to the increase in the scrutiny in the recent years as because of the discovery of the pathogens which are widespread and very heat resistant. Pasteurization can prevent some of these diseases and these are strep throat, scarlet fever, typhoid fever.
The types of the pasteurization are cold pasteurization and flash pasteurization. Cold pasteurization is known by the name of food irradiation a process of exposing food to ionizing radiation. The application includes delay in ripening, sprout inhibition, increase of juice yield. The various types include bottle pasteurizers which are available in different dimensions which would meet the required demands of the people. These pasteurizers are highly used in the bottle packing industry. The pasteurization unit is designed for the thermal treatment of milk and dairy product and also other food products which are soft drinks, juices etc. These pasteurizers come in varieties which are tubular type heat exchange, controlled condensation pasteurizing system etc.
