What is Pasteurization?
Pasteurization, or pasteurisation, is a food preservation process in which both packaged and non-packaged foods, such as milk and fruit juices, are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life. The process is named after the French microbiologist Louis Pasteur, who demonstrated in the 1860s that thermal processing would deactivate unwanted microorganisms in wine. The heat treatment and cooling process are designed to inhibit a phase change of the product, and the parameters of the heat treatment are determined by the acidity of the food, as well as its nutritional and sensory qualities that are sensitive to heat. Pasteurization is widely used in the dairy industry and other food processing industries to achieve food preservation and food safety.
In summary, pasteurization is a crucial process that helps ensure the safety and longevity of various food products, contributing to public health and food security.
