Pasteuriin

Pasteuriin refers to the process of pasteurization, a method of heating liquids—primarily milk and other beverages—to eliminate harmful bacteria while preserving freshness and nutritional value. The technique is named after the French chemist Louis Pasteur, who developed it in the 19th century to combat spoilage in wine and beer. Pasteurization involves heating the liquid to a specific temperature for a set duration, typically between 63°C (145°F) and 95°C (203°F), depending on the type of pasteurization used.

There are several variations of pasteurization, including batch pasteurization, where the liquid is heated in large containers, and flash pasteurization, which involves rapid heating and cooling. High-temperature short-time (HTST) pasteurization is the most common method for milk, heating it to 72°C (162°F) for 15 seconds before rapid cooling. Ultra-high-temperature (UHT) pasteurization uses even higher temperatures (around 135°C or 275°F) for a few seconds, extending shelf life to months without refrigeration.

Pasteurization reduces the risk of foodborne illnesses caused by pathogens like *Escherichia coli* and *Salmonella*, while also extending the product’s shelf life. However, it does not sterilize the liquid entirely, meaning some beneficial bacteria may be destroyed, and the process does not eliminate all enzymes or heat-resistant microorganisms. Alternatives like sterilization or raw milk consumption carry different risks and benefits.

The method is widely used in the dairy, beverage, and food industries worldwide. While pasteurization has been a cornerstone of public health by improving food safety, debates continue regarding its impact on nutritional quality and consumer preferences for raw or unpasteurized products.