Canada Agriculture and Food Museum.
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  • What is a Bee?
  • Pollination
  • Life in a Hive
  • The Beekeeper
  • Activities

The Keeper

  • Why Do We Keep Bees? [+]
  • Types of Beekeepers
  • What Do Beekeepers Do?
  • Checking the Hives (Basic Tools) [+]
  • Harvesting Honey
    • Removing the Supers
    • What's in the Honey House?
      • Uncapping
      • Extracting
        • Honey Extraction video
      • Filtering
        • Pasteurization
      • Grading
      • Packaging
      • Labelling
        • Imports
        • Exports
  • Protecting the Hive [+]
  • Record Keeping and Maintenance
  • Gathering Information

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Pasteurization

Honey can be consumed pasteurized or not. Honey is low in humidity and high in acidity, which means that bacteria cannot survive in it. So, unlike milk and juice, honey is not pasteurized for food safety reasons but, rather, for quality purposes. Pasteurization of honey reduces the chance of fermentation and also delays granulation.

To pasteurize honey, it's heated to 71°C (160°F) and quickly cooled.

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