Kvasny Prum. 2002; 48(4): 82-87 | DOI: 10.18832/kp2002007

Significance of concept of.Peer-reviewed article

J. JANOUŠEK, G. BASAŘOVÁ

The article summarizes present findings in the scope of beer  pasteurization with special emphasis on the risks of  inaccuracies related with the use of the variable of  "pasteurization unit" (PU). Beside the theoretical part  concentrated on the process of calculation of the  pasteurization effect, the paper discusses factual parameters  that affect the really attained pasteurization results. First  of all, it concerns the microbiological factors influenced by  the characteristics of the specific contaminating  microorganisms (decimal reducing temperature and time,  pasteurization period), then the physicochemical properties  of the pasteurized medium (content of ethanol, carbon  dioxide, pH), and finally even the technical and  technological defects that can cause nonstandard conditions  (e.g. corrosion of pasteur plates).The article summarizes present findings in the scope of beer  pasteurization with special emphasis on the risks of  inaccuracies related with the use of the variable of  "pasteurization unit" (PU). Beside the theoretical part  concentrated on the process of calculation of the  pasteurization effect, the paper discusses factual parameters  that affect the really attained pasteurization results. First  of all, it concerns the microbiological factors influenced by  the characteristics of the specific contaminating  microorganisms (decimal reducing temperature and time,  pasteurization period), then the physicochemical properties  of the pasteurized medium (content of ethanol, carbon  dioxide, pH), and finally even the technical and  technological defects that can cause nonstandard conditions  (e.g. corrosion of pasteur plates).

Keywords: pasteurization, microbiology contamination

Published: April 1, 2002