Lämpöpasterointi

Lämpöpasterointi, often translated as heat pasteurization, is a food preservation method that uses heat to reduce the number of viable microorganisms in food and drink. This process is named after its inventor, the French chemist and biologist Louis Pasteur. The primary goal of pasteurization is to inactivate pathogens, such as bacteria, viruses, and protozoa, that can cause illness or spoilage, while minimizing changes to the food's nutritional value, texture, and flavor.

Different types of heat pasteurization exist, primarily distinguished by the temperature and duration of the heating process. High-temperature short-time (HTST) pasteurization involves heating the food to a higher temperature for a shorter period, typically around 72°C (161°F) for 15 seconds for milk. This method is effective at killing most harmful bacteria while preserving quality. Another method is vat pasteurization, or low-temperature long-time (LTLT), which uses lower temperatures for a longer duration, such as 63°C (145°F) for 30 minutes for milk. Ultra-high temperature (UHT) processing involves even higher temperatures for very short times, significantly extending shelf life.

Lämpöpasterointi is widely applied to various food products, most notably milk, juices, eggs, and beer. It is a crucial step in ensuring the safety and extending the shelf life of many commonly consumed products. While it effectively reduces microbial load, it does not sterilize the product, meaning some non-pathogenic microorganisms may survive, and spoilage can still occur over time. Refrigeration is often required after pasteurization to further inhibit microbial growth.