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 typically means heating it to 62.7°C (144°F) for 30 minutes or 71.7°C (161°F) for 15 seconds. For juices, the temperature is usually around 88°C (190°F) for a few seconds. After heating, the liquid is rapidly cooled to prevent the growth of new bacteria.

Pasteurization is widely used in the food industry due to its effectiveness in reducing bacterial contamination. However, it does not kill all types of microorganisms, such as viruses and spores, which may still pose a risk. Therefore, pasteurization is often used in combination with other preservation methods, like refrigeration or the addition of preservatives.

In summary, pasteurization is a heat treatment process used to kill harmful bacteria in liquids, extending their shelf life and reducing the risk of foodborne illnesses. It is a common practice in the food industry and is named after Louis Pasteur, who developed the method.