Describe interdependence in a viological community
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why is milk pasteurised or UHT treated?
Milk is pasteurized or subjected to Ultra High-Temperature (UHT) treatment for two main reasons: to increase its shelf life and to make it safe for consumption.
Pasteurization is the process of heat-treating milk to kill harmful bacteria, yeasts, and molds that may be present. The milk is heated to a specific temperature, usually around 72°C (162°F), and then rapidly cooled. This process eliminates pathogenic bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria, which can cause serious illnesses like food poisoning.
UHT treatment, on the other hand, involves heating the milk to an even higher temperature, usually around 135°C (275°F), for a shorter period of time. This ultra-high heat kills microorganisms and extends the shelf life of milk for several months when stored properly, without the need for refrigeration until it is opened.
Both pasteurization and UHT treatment are important for ensuring the safety of milk and reducing the risk of bacterial contamination. By eliminating or significantly reducing the presence of harmful microorganisms, these processes help to protect consumers from potential illnesses caused by consuming contaminated milk.