Pasteuriseerimise

Pasteuriseerimise is a process named after the French scientist Louis Pasteur. It involves heating a liquid, such as milk, to a specific temperature for a set period of time to kill harmful microorganisms like bacteria, viruses, and yeasts. The primary goal of pasteurisation is to improve the safety of food products by reducing the risk of foodborne illnesses.

The process does not aim to sterilise the liquid entirely, meaning some microorganisms may survive. However, the heat treatment significantly reduces the number of pathogens to levels that are unlikely to cause disease. Pasteurisation is crucial in the dairy industry to make milk safe for consumption and extend its shelf life. It is also applied to other beverages like fruit juices and eggs.

Different methods of pasteurisation exist, varying in temperature and duration. A common method is high-temperature short-time (HTST) pasteurisation, which typically involves heating milk to at least 72 degrees Celsius (161 degrees Fahrenheit) for 15 seconds. Another method is low-temperature long-time (LTLT) pasteurisation, which uses lower temperatures for a longer duration. Ultra-high temperature (UHT) processing, while often discussed alongside pasteurisation, is a more intense heat treatment that sterilises the product, allowing for much longer shelf life at room temperature. Pasteurisation is a widely adopted public health measure that has greatly contributed to preventing the spread of infectious diseases transmitted through food and drink.