Pasteurization

Pasteurization is a mild heat treatment in which food and beverages are usually heated to <100°C. Pasteurization destroys enzymes and kills a part, but not all the microorganisms that are present. Pasteurization is named after scientist Louis Pasteur.

The minimal heat treatment for milk is 62.8°C for 30 min in LTLT and 71.7°C for 15 sec in HTST. These treatments are sufficient to destroy the most heat-resistant, non-spore forming pathogenic organisms, Mycobacterium tuberculosis and Coxiella burnetti. Both microbes are generally associated with milk.

Read more:

• Effect of pasteurization
• Pasteurization machine
• Pasteurization product
• Major difference between pasteurization and sterilization- Major difference between pasteurization and sterilization ++