pastöroinnissa

Pastöroinnissa is a term that refers to the process of pasteurization, a method of heat treatment used to kill harmful microorganisms in food and beverages. It is named after its inventor, French scientist Louis Pasteur.

The primary goal of pasteurization is to reduce the number of viable pathogens in these products to levels unlikely to cause illness. It also aims to improve the shelf life of perishable goods by slowing down spoilage caused by microbial growth. Pasteurization does not sterilize the product; some microorganisms will survive, but they are generally non-pathogenic and do not cause spoilage as quickly.

Different methods of pasteurization exist, varying in temperature and duration. The most common is the High-Temperature Short-Time (HTST) method, typically involving heating to at least 72 degrees Celsius (161 degrees Fahrenheit) for 15 seconds. Another method is the vat pasteurization, also known as low-temperature long-time (LTLT), which uses lower temperatures (around 63 degrees Celsius or 145 degrees Fahrenheit) for a longer period, typically 30 minutes. Ultra-high temperature (UHT) treatment, while often considered a form of pasteurization, involves much higher temperatures for very short times, resulting in a shelf-stable product.

Pasteurization is widely applied to milk, juices, eggs, and beer. It is a crucial public health measure that has significantly contributed to reducing foodborne illnesses worldwide. The process is carefully controlled to balance microbial destruction with minimal impact on the product's taste, nutritional value, and quality.