What is the difference between pasteurized milk and sterilized milk?

Answer 1

Do not know

Pasteurized milk is milk which has been heat-treated to kill pathogens which cause disease. Not all pathogens are removed during the pasteurization process, so pasteurized milk is not 100% sterile, but many people consider it to be safer to drink than raw milk which has not been pasteurized at all. The bulk of the milk sold in commercial grocery stores is pasteurized.

Sterilized milk is Milk which heated to 120°C for a few minutes or to just over 100°C for 20 to 30 minutes and aseptically sealed in a narrow necked bottle with a crown cork. This process kills all pathogenic and most other microorganisms and spores and the milk will keep for 1 to 2 years. The milk is off white in colour and has a characteristic caramel, boiled milk taste which is not to everyone's liking.

Answer 2

the difference is that the canning process is just to preserve the food inside a can, but the pasteurization process is to kill the bacteria found in wine and milk that can cause bacterial diseases and to preserve the wine and milk.

Answer 3

Pasteurization is a FORM of sterilization, however pasteurization uses a brief period of heating only while sterilization can use many other methods to kill microorganisms (e.g. toxic chemicals, burning, ultraviolet light, x-rays, gamma rays). With pasteurization used on food products they will be edible (although with some foods the flavor will slightly deteriorate, e.g. cooked flavor) while with some forms of sterilization their use on food would be unacceptable.

Answer 4

The pasteurization does not kill the spore forming microbes, only inactivates the living cells.