WHAT IS PASTEURIZATION?
Pasteurization is the application of heat to destroy harmful bacteria and germs, known as pathogens, from food and beverages. This method was invented by Louis Pasteur in the 19th century
The main steps consist of heating the product to a specific temperature for a specified time, then cooling it.
Pasteurization is also known to improve preservation quality by essentially eradicating the bacteria and organisms that cause spoilage. This process can make the food safer to eat and help it keep fresher for longer.
Dairy pasteurizers have changed the dynamics of food safety in the dairy industry Pasteurization of certain goods, primarily those with high water content, is essential for compliance with international and national food safety requirements
The basic goal of pasteurization is to get rid of any potentially harmful microorganisms so that the food is safe to consume and that it keeps tasting excellent for longer.
How Was Pasteurization Invented?
Louis Pasteur, a French scientist, invented the pasteurization process for the first time in the 19th century The development of pasteurization came about as a result of Pasteur's more thorough investigation into the causes of disease, which helped him understand the function of bacteria in fermentation and decay.
"Today, almost all milk products on the market have been pasteurized."
TYPES/METHODS OF PASTEURIZATION
High Temperature, Short Time (HTST) Pasteurization
High-Temperature Short-Time (HTST) Pasteurization is a process of heating milk to a high temperature (between 161°F to 165°F) for about 15-20 seconds, destroying microorganisms in milk products. This is the most widely used method in the dairy business. HTST pasteurization is widely used for liquid products such as Milk, Wine, Beer, and Juice.
Ultra High Temperature (UHT) Pasteurization
Ultra High Temperature (UHT) Pasteurization is heating milk products to 138-150°C for two or four seconds to increase the product's shelf life. The pasteurized milk has been packaged sterilely with completely sealed containers and can be kept without refrigeration for months
Vat Pasteurization
Vat Pasteurization is a process of heating products up to a temperature of 62–64°C, holding them at this temperature for about 30 minutes, and then cooling them Vat pasteurization is also known as batch or low-temperature long-time pasteurization.
Read More: Definitive Guide for Pasteurization