ABSTRACT
In-line thermal sterilization is of interest to sterilize liquids that can be pumped, compared to techniques such as radiation, high pressure filtration, and the addition of chemicals that inhibit microorganisms or viruses. In-line treatment was used in the dairy industry with milk and cream, which was used to make butter, because the organism that caused tuberculosis in humans could originate in the cow producing milk. When milk is pasteurized and the time-temperature specified is met, the enzyme phosphatase is inactivated. Tests for the presence of this enzyme can be performed quickly to verify that the pasteurization process has been performed properly. Bioengineering has been practiced for a number of years in the food industry to produce fermented products, varying from alcohol to wines, and has included products as diverse as cheeses and vinegar, and in the pharmaceutical industry products such as penicillin. It is possible for pharmaceutical operations to determine D values for the products that can be in-line sterilized.
