Pastöroinnilla
Pastöroinnilla, also known as pasteurization, is a process used to kill harmful bacteria in liquids such as milk, juice, and wine. The term "pasteurization" is named after Louis Pasteur, the French chemist and microbiologist who developed the process in the 1860s. The primary goal of pasteurization is to extend the shelf life of these liquids by reducing the risk of foodborne illnesses caused by bacteria like Salmonella, E. coli, and Listeria.
The process involves heating the liquid to a specific temperature for a certain period. For milk, this
Pasteurization is widely used in the food industry due to its effectiveness in reducing bacterial contamination.
In summary, pasteurization is a heat treatment process used to kill harmful bacteria in liquids, extending