pasteurización

Pasteurización is a process named after the scientist Louis Pasteur that involves heating a liquid, such as milk or juice, to a specific temperature for a set amount of time to kill harmful microorganisms and inhibit spoilage. The primary goal is to increase the shelf life of the product while preserving its nutritional value and sensory qualities.

The process typically involves heating the liquid to a temperature between 60°C (140°F) and 70°C (158°F) for about 15 to 30 minutes. There are variations, including high-temperature short-time (HTST) pasteurization, which heats the liquid to at least 72°C (161°F) for 15 seconds, and ultra-high temperature (UHT) pasteurization, which heats it to at least 135°C (275°F) for a few seconds, resulting in a longer shelf life even without refrigeration.

Pasteurization does not sterilize the product; some microorganisms may survive, but their numbers are significantly reduced, making the product safe for consumption and extending its freshness. It is widely used in the food and beverage industry, particularly for dairy products, juices, and eggs, to prevent foodborne illnesses and reduce waste. The effectiveness of pasteurization is crucial for public health and the efficient distribution of perishable goods.