Pastöriseerimiseks

Pastöriseerimiseks is a Finnish term referring to the process of pasteurization. Pasteurization is a method of heat treatment used to kill harmful microorganisms in food and beverages, particularly milk and dairy products, but also juices and other liquids. The process is named after the French scientist Louis Pasteur, who developed it in the 19th century.

The primary goal of pastöriseerimiseks is to improve the safety and extend the shelf life of perishable foods by reducing the number of viable pathogens and spoilage organisms. It does not sterilize the product, meaning some microorganisms may survive, but their numbers are significantly reduced to levels that are unlikely to cause illness. Different methods of pasteurization exist, varying in temperature and duration. Common methods include high-temperature short-time (HTST) pasteurization, which involves heating milk to at least 72 degrees Celsius for 15 seconds, and low-temperature long-time (LTLT) pasteurization, which uses a lower temperature for a longer period.

Pastöriseerimiseks is a crucial step in food safety regulations worldwide, ensuring that products are safe for consumption. While it effectively inactivates many disease-causing bacteria, viruses, and yeasts, it does not eliminate all microbial activity. Therefore, pasteurized products may still require refrigeration and have a limited shelf life. The process is generally designed to minimize changes to the nutritional value and sensory qualities of the food.