pasteurointimenetelmät
Pasteurointimenetelmät refers to various heat treatment processes used to reduce the number of viable microorganisms in a product, most commonly food and beverages, to extend shelf life and prevent spoilage. The primary goal is to inactivate pathogenic microorganisms while minimizing the impact on the product's sensory qualities and nutritional value. The effectiveness of pasteurization depends on the temperature and duration of the heat exposure.
Several pasteurization methods exist, each tailored to specific products and desired outcomes. The most common is
Ultra-high temperature (UHT) processing involves heating the product to a much higher temperature, over 135°C (275°F),