Pasteurization

Pasteurization is a food industry process that kills harmful bacteria in perishable products by briefly heating them to a specific temperature. Named after Louis Pasteur, its purpose is to reduce microorganisms to a safe level without compromising the product’s quality. In the case of milk, it typically involves heating to 72°C for 15–20 seconds (HTST method) followed by rapid cooling to below 5°C. This process ensures the product’s safety, extends shelf life, and preserves taste and nutritional value while preventing spoilage and contamination.