Pastörisering

Pastörisering is a process named after its inventor, Louis Pasteur, a French scientist. It involves heating a liquid to a specific temperature for a set period of time to kill harmful microorganisms such as bacteria, viruses, and yeasts. This process is primarily used for perishable foods and beverages, most commonly milk, but also for juices, wine, and beer. The goal of pasteurization is not to sterilize the product, meaning to kill all microorganisms, but rather to reduce their numbers significantly to prevent spoilage and reduce the risk of illness.

The most common method of pasteurization is high-temperature short-time (HTST) pasteurization, where milk is heated to at least 72 degrees Celsius (161 degrees Fahrenheit) for 15 seconds. Another method is ultra-high temperature (UHT) pasteurization, which uses higher temperatures (around 135-150 degrees Celsius or 275-302 degrees Fahrenheit) for a very short duration, typically 1-2 seconds. UHT pasteurization results in a shelf-stable product that does not require refrigeration before opening.

While pasteurization greatly extends the shelf life of many products and makes them safer for consumption, it can also lead to some loss of nutrients and slight changes in flavor and texture. However, the nutritional impact is generally considered minimal, and the public health benefits of preventing foodborne diseases are widely recognized as outweighing these minor drawbacks. Pasteurization remains a cornerstone of modern food safety practices worldwide.