Pasterizimi

Pasterizimi is the Albanian term for the process of pasteurization, a widely used method of heat treatment applied to various food and beverage products to eliminate or reduce harmful microorganisms and enzymes. Named after the French scientist Louis Pasteur, who developed the technique in the 19th century, pasteurization aims to improve safety, extend shelf life, and maintain the quality of consumables such as milk, juice, wine, and dairy products.

The process typically involves heating the product to a specific temperature for a predetermined period, then rapidly cooling it. For milk, common pasteurization methods include low-temperature long-time (LTLT) at 63°C for 30 minutes, and high-temperature short-time (HTST) at 72°C for 15 seconds. These parameters are carefully controlled to destroy pathogenic bacteria like Salmonella, Listeria, and Escherichia coli without significantly altering the sensory and nutritional qualities of the product.

Pasteurization does not sterilize the product but significantly reduces microbial loads, making it safer for consumption and allowing for longer storage periods. It is a crucial step in food safety protocols worldwide, recognized for its effectiveness and efficiency. However, it does not replace other preservation methods such as refrigeration or packaging, which are also essential in ensuring food safety throughout distribution and consumption.

In Albania and other regions, pasteurized dairy and beverages have become standard for ensuring public health. The process's adoption has contributed to reducing foodborne illnesses and increasing consumer confidence in processed food products. Overall, pasterizimi remains an essential technique in modern food processing and safety management.