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.


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