Pastöroidutet

Pastöroidutet is a Finnish term that translates to "pasteurized" in English. It refers to the process of pasteurization, a method of heat treatment that reduces the number of viable microorganisms in a product, such as milk or juice, to a safe level. This process was named after its inventor, the French scientist Louis Pasteur.

The primary goal of pasteurization is to kill harmful bacteria, yeasts, and molds that can cause spoilage and disease. It does not sterilize the product, meaning some microorganisms may survive, but their numbers are significantly reduced, extending the product's shelf life and making it safer for consumption. Different pasteurization methods exist, varying in temperature and duration, each designed to achieve a specific level of microbial reduction while minimizing impact on the product's taste and nutritional value.

In Finland, the term pastöroidutet is commonly encountered on food packaging, indicating that the product has undergone this heat treatment. It is a standard practice in the food industry worldwide to ensure food safety and quality.