Unpasteurizable

Unpasteurizable refers to substances, typically food products, that cannot be effectively or safely treated by pasteurization. Pasteurization is a process that involves heating a substance to a specific temperature for a set duration to kill harmful microorganisms like bacteria, viruses, and yeasts, thereby extending shelf life and reducing the risk of foodborne illness.

Certain components within food can be sensitive to heat and would be denatured or destroyed by the temperatures required for pasteurization. For example, some enzymes or delicate flavor compounds might be negatively impacted, rendering the product undesirable. Additionally, some foods may have a composition that makes it difficult to achieve the necessary heat penetration to kill all pathogens throughout the entire product without causing significant damage. High-fat content, for instance, can sometimes act as an insulator, requiring longer or higher heat treatments that could alter the food's texture or taste.

Certain dairy products, particularly some artisanal cheeses or raw milk products, are intentionally unpasteurized to preserve unique flavor profiles and textural qualities that are altered by heat. In these cases, strict handling and storage protocols are crucial to mitigate risks. The term "unpasteurizable" highlights the limitations of this preservation method for specific food types or desired product characteristics.