Pasteurizan

Pasteurizan is the third person plural present indicative form of the Spanish verb pasteurizar, meaning they pasteurize. It is used to describe actions by people, companies, or institutions that apply pasteurization to liquids or foods, such as milk, juice, or beer. The verb derives from Louis Pasteur, whose work in the 19th century led to the development of this heat-treatment method.

Pasteurización refers to a process that heats a product to a defined temperature for a specified time with the aim of reducing or eliminating pathogenic microorganisms and spoilage organisms while preserving flavor and nutrients as much as possible. The method is widely used in dairy, fruit juices, wines, beer, and canned foods. It does not sterilize the product, and some thermophilic spores or spores of certain bacteria may survive; proper handling and storage remain important to maintain safety and quality.

Several pasteurization methods are used in industry. Low-temperature long-time (LTLT) typically heats to around 63°C for about 30 minutes. High-temperature short-time (HTST) uses about 72°C for 15 seconds. Ultra-high-temperature (UHT) processing heats to approximately 135–140°C for a few seconds, allowing longer shelf life without refrigeration prior to opening. In-line or flash pasteurization is common for liquids moving through continuous equipment, while batch pasteurization treats larger volumes in a controlled batch system.

Pasteurizan thus reflects a common practice in food safety and preservation, named for its historical origin and widely applied across food industries globally.