pasteurisaatio
Pasteurisaatio, also known as pasteurization, is a thermal processing method used primarily to reduce the microbial load in liquids such as milk, fruit juices, and other beverages. The process involves heating the liquid to a specific temperature for a set period, then rapidly cooling it down. The primary goal is to eliminate pathogenic microorganisms and spoilage bacteria, thereby extending shelf life and ensuring food safety without significantly affecting the product's taste, texture, or nutritional value.
The technique was developed by Louis Pasteur in the 19th century as a method to prevent wine
Pasteurization does not achieve sterilization; some non-pathogenic bacteria may remain, but the process effectively inhibits the
While pasteurization effectively reduces microbial risks, it can lead to minor changes in flavor or nutrient
Overall, pasteurization remains one of the most common and reliable methods for making perishable liquids safer