Pasztrözése

Pasztrözése is a Hungarian term that refers to the process of pasteurization, a method of heat treatment used to kill harmful microorganisms in food and beverages. This technique is named after its inventor, the French scientist Louis Pasteur. The primary goal of pasztrözése is to extend the shelf life of products and make them safer for consumption by reducing the number of viable pathogens, such as bacteria, viruses, and molds.

The process typically involves heating the substance to a specific temperature for a predetermined amount of time. Common pasteurization temperatures range from 63 degrees Celsius (145 degrees Fahrenheit) for 30 minutes to 72 degrees Celsius (161 degrees Fahrenheit) for 15 seconds. Higher temperatures can be used for shorter durations, such as the ultra-high temperature (UHT) pasteurization, which heats products to at least 135 degrees Celsius (275 degrees Fahrenheit) for a few seconds. This method can result in a much longer shelf life, often allowing products to be stored at room temperature.

Pasztrözése is widely applied to various food products, most notably milk and dairy products, fruit juices, eggs, and beer. While it significantly reduces the number of microorganisms, it does not sterilize the product, meaning some microorganisms may survive. However, these surviving organisms are generally non-pathogenic and do not cause spoilage as rapidly as the original contaminants. The effectiveness of pasztrözése depends on factors such as the type of product, the initial microbial load, and the specific temperature-time combination used.