Pastöroijat
Pastöroijat, more commonly known as pasteurizers, are devices used in the food and beverage industry to inactivate harmful microorganisms in liquids. This process, named after the French scientist Louis Pasteur, involves heating the liquid to a specific temperature for a set duration, followed by rapid cooling. Pasteurization significantly reduces the number of viable pathogens, extending the shelf-life of products and preventing spoilage without fundamentally altering their nutritional value or taste.
Different methods of pasteurization exist, including vat pasteurization, where the liquid is heated in a large
The primary goal of pasteurization is public health. It is particularly effective in making dairy products