pasteurisierten

Pasteurisierten refers to products that have undergone pasteurization, a controlled heat treatment aimed at inactivating pathogenic microorganisms and reducing the microbial load in foods and beverages. Named after the 19th‑century French chemist Louis Pasteur, the process seeks to improve safety and extend shelf life while preserving as much sensory and nutritional quality as possible.

Several pasteurization regimes are used depending on the product. Low-temperature, long-time (LTLT) typically treats liquids like milk at around 63°C for 30 minutes. High-temperature, short-time (HTST) uses about 72°C for 15 seconds. Ultra-pasteurization or ultra-high-temperature processing (UHT) reaches 135–150°C for a few seconds, enabling shelf-stable products that do not require refrigeration until opened. Some juices, beers, wines, and egg products may also be pasteurized, sometimes using alternative methods such as microfiltration in combination with heat.

Pasteurization reduces or eliminates many harmful bacteria and spoilage organisms but does not achieve true sterility; post-pasteurization contamination can occur. The process can affect flavor, aroma compounds, and certain heat‑sensitive nutrients, though modern techniques aim to minimize such effects. For dairy, beverage, and many ready-to-eat products, pasteurization is often required by law to ensure consumer safety and standardize quality.

In German usage, pasteurisierten is a participial form related to pasteurisieren (to pasteurize) and is used descriptively for products that have undergone the process.