Pasteurization

Pasteurization is a mild heat treatment in which food and beverages are usually heated to <100°C. more than a hundred degrees celsius. 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 sixty two point eight degrees celsius for thirty minutes in LTLT and seventy one point seven degrees celsius for fifteen seconds 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 ++