tag:blogger.com,1999:blog-5445569787371915337.post8886119970153894541..comments2024-03-28T03:54:26.782-07:00Comments on Shut up about Barclay Perkins: Pasteurisation at Carlsberg in the 1880's (part one)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-28806489895387421502017-07-05T10:32:11.766-07:002017-07-05T10:32:11.766-07:00In my experience, 44c for 10 minutes is not suffic...In my experience, 44c for 10 minutes is not sufficient to pasteurise beer. I believe there is definitely a mistake here.rodhttps://www.blogger.com/profile/15087435113920569997noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-59042543777432690882017-07-04T09:57:46.072-07:002017-07-04T09:57:46.072-07:00Joe Rice,
it can't really be a typo as it'...Joe Rice,<br /><br />it can't really be a typo as it's a handwritten document.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22365973919480313102017-07-04T09:34:35.936-07:002017-07-04T09:34:35.936-07:00I agree that 44 sounds wrong. In yogurt making th...I agree that 44 sounds wrong. In yogurt making that is the temperature used to maximize the growth of bacteria, not inhibit it.<br /><br />Maybe it's a typo, or maybe some sneaky person at Carlsberg was trying to mess with corporate spies. Probably the first one.Jon Ricenoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-50521238406213280282017-07-04T05:15:14.546-07:002017-07-04T05:15:14.546-07:00The lower the temperature of pasteurisation the lo...The lower the temperature of pasteurisation the longer the product must held at temperature to lower microbial activity to a safe level.<br /><br />The temperature of pasteurisation also has an effect on taste as well. Anonymousnoreply@blogger.com