Pasteurisation is a heat treatment process used to kill most harmful microorganisms (bacteria, viruses) in liquid food — especially milk and juice — without boiling it, to preserve its nutritional value and taste.
Inventor: Louis Pasteur (1864).
Temperature: 72°C for 15 seconds (HTST method).
Purpose: Kill harmful bacteria without destroying nutrients.
Used For: Milk, fruit juice, beer, wine.
Does Not Make It Sterile: Some harmless bacteria survive.
Step 1: The liquid is heated to a specific temperature:
Step 2: The liquid is then rapidly cooled to below 10°C.
This kills pathogenic (disease-causing) bacteria like Salmonella and Listeria.
Boiling (100°C) kills all bacteria but also destroys vitamins, changes the taste, and denatures proteins. Pasteurisation uses a lower temperature to kill only the harmful bacteria while preserving nutrients.
Pasteurisation was invented by the French scientist Louis Pasteur in 1864.
Pasteurisation is a heat treatment process that heats liquid food to a specific temperature to kill harmful bacteria, without boiling it.
Pasteurisation was invented by the French scientist Louis Pasteur in 1864.
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