Reducing microbial spoilage of beer using pasteurisation
Abstract
Heat treatment has long been used to reduce microbial spoilage in beer. A number of concepts such as the D value, the z value and Pasteurisation Units have been used to measure and analyse the degree of pasteurisation. The composition of beer makes it an inherently stable product and means only a low degree of pasteurisation needs to be applied. Two main methods are used to pasteurise beer: tunnel pasteurisation, where containers are passed through a series of water jets applying heat, and flash pasteurisation, where the beer is heated rapidly in a plate heat exchanger and holding tube.
Keywords
D value; Flash pasteurisation; Hurdle technology; ...Get Brewing Microbiology now with the O’Reilly learning platform.
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