Pasteeriseerimist

Pasteeriseerimist is a Finnish term that refers to the process of pasteurization. Pasteurization is a method of heat treatment used to kill harmful microorganisms in food and beverages, such as milk, juice, and beer, and to extend their shelf life. The process involves heating the substance to a specific temperature for a set period of time, followed by rapid cooling. This temperature and time combination is carefully controlled to destroy pathogens without significantly altering the product's taste, texture, or nutritional value.

The technique was developed by French scientist Louis Pasteur in the 19th century. Initially, it was applied to wine and beer to prevent spoilage. However, its application quickly expanded to other food products, most notably milk. Milk pasteurization is a critical public health measure that significantly reduces the risk of milk-borne diseases like tuberculosis, listeriosis, and salmonellosis. There are several methods of pasteurization, including High-Temperature Short-Time (HTST) pasteurization, which typically involves heating to at least 72°C (161°F) for 15 seconds, and Ultra-High Temperature (UHT) pasteurization, which uses much higher temperatures for a shorter duration, resulting in a longer shelf life at room temperature. The specific parameters for pasteeriseerimist depend on the type of food product and the microorganisms targeted.