cooking knowledge base

Pasteurization: A Milk Preservation Technique that you should know

Pasteurization involves heating the milk at a very high temperature for a brief period followed by rapid cooling. This method increases the shelf life of the milk by inactivating pathogenic microorganisms, microbes and milk enzymes responsible for spoilage. Pasteurized milk stored below 5 °C remains palatable up to 10-15 days.

Batch Pasteurization: Fixed quantity of milk is slowly agitated in a heated chamber at 62°C for 30-35 min. This method has only mild effect on the flavor.

High-Temperature Short Time Method (HTST): Milk is passed through a heat exchanger at 77°C for 15 seconds followed by cooling. This is the preferred method for industrial use.


Degorging is the process of removing the moisture from vegetables by applying salt. By doing so, it softens the vegetable and reduces the oil absorbed. Some of the common vegetables where Degorging is applied include Eggplant, zucchini, cucumbers and cabbages.

You can also remove the bitter taste from vegetables using Degorging. For cucumber and eggplant, a certain amount of bitterness can be removed by peeling. In the case of eggplant, the bitter taste is due to the buildup of a brown colored toxin, which can upset the stomach.


Tenderizing the meat

Marinating the meat is one form of tenderizing the meat. It softens the meat, makes it is easier to cut and juicier to eat. Red meat takes longer time to cook because of higher concentration of muscle fibers. Depending on the cut of the meat, the concentration of tendons and collagen varies. For example, in case of beef - rump, chuck, and brisket are cuts that are tough to break down.

The meat is tenderized in two ways: physical and chemical. In physical tenderization, the meat is softened by Pounding and Cutting.

What is Blanching?

Blanching is the process where a fruit or a vegetable is dropped into boiling water for a limited time and then shifted to cold or iced water to stop the cooking process. The halting process is also called shocking since there is a sudden change in temperature from hot to cold.

Blanching time is an important factor and varies with the size and nature of the vegetable. For green leafy and shredded vegetables, time taken is 30 sec and the hard ones take a little longer. For vegetables, it varies from 2-5 min. If a mix of different kinds of vegetable is used, blanch each one separately, lighter colored ones first followed by darker ones. Put vegetables in boiling water. The water should start boiling within a minute on a high flame. If water doesn’t boil in a minute, it means excess vegetable has been used for that quantity of water. Ideally, for half kg of cut vegetable 3 litre of water and 1 tbsp of salt should be used.

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