Pastööriseerimisega

Pastööriseerimisega, also known as pasteurization, is a process named after its inventor, Louis Pasteur. It involves heating a liquid, such as milk or juice, to a specific temperature for a set period of time to kill harmful microorganisms, including bacteria, viruses, and yeasts. This process is primarily used to improve food safety and extend the shelf life of perishable products.

The most common method of pasteurization involves heating the liquid to around 72 degrees Celsius (161 degrees Fahrenheit) for at least 15 seconds, followed by rapid cooling. Other methods, like ultra-high temperature (UHT) pasteurization, involve higher temperatures for shorter durations, which can significantly extend shelf life but may alter the taste and nutritional content slightly.

Pasteurization does not sterilize the product; it reduces the number of viable pathogens to levels unlikely to cause disease. It is crucial in the dairy industry to prevent the transmission of diseases like tuberculosis and listeriosis. While it is most widely associated with milk, pasteurization is also applied to fruit juices, beer, wine, and eggs. The effectiveness of pasteurization depends on precise control of temperature and time.