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Pasteurization is a food processing technique named after the French chemist Louis Pasteur, who developed the method in the 19th century. The process involves heating a liquid—most commonly milk or juice—to a specific temperature for a set period before rapidly cooling it. This method is primarily used to eliminate harmful bacteria and pathogens while preserving the food’s nutritional value and extending its shelf life.

The basic principle behind pasteurization is to reduce the microbial load in perishable liquids without significantly altering their taste, texture, or nutritional content. There are several variations of the process, including high-temperature short-time (HTST) pasteurization, which heats liquids to around 72°C (161°F) for 15–20 seconds, and ultra-high-temperature (UHT) pasteurization, which uses higher temperatures (around 135–150°C or 275–302°F) for a few seconds to achieve a longer shelf life. These methods are widely used in the dairy, beverage, and food industries.

Pasteurization is particularly important in the dairy industry, where it helps prevent spoilage and foodborne illnesses caused by bacteria like *Escherichia coli*, *Salmonella*, and *Listeria*. While pasteurization does not sterilize food—meaning some beneficial bacteria may be killed—it significantly reduces the risk of contamination. The process is regulated by food safety authorities to ensure consistency and safety in commercial products.

Beyond food, pasteurization is also applied to wine and beer production to eliminate unwanted microorganisms and improve stability. However, unlike in dairy, some winemakers use pasteurization sparingly to avoid altering the flavor profile of fermented beverages. The method remains a cornerstone of modern food preservation, balancing safety, quality, and convenience.