Pasteurization

Pasteurization is a process named after scientist Louis Pasteur which uses heat to kill harmful microorganisms in food and beverages. The process is commonly used in the dairy industry, but is also applied to many other food products.

Pronunciation

Pasteurization is pronounced as /ˌpæstʃərɪˈzeɪʃən/.

Etymology

The term "pasteurization" was derived from the name of its inventor, Louis Pasteur. Pasteur was a French biologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization.

Process

Pasteurization involves heating a product to a specific temperature for a definite length of time and then cooling it immediately. This process slows microbial growth in food. The process does not kill all micro-organisms in food, but is intended to reduce the number of viable pathogens so they are unlikely to cause disease.

Types of Pasteurization

There are two main types of pasteurization: High-temperature short-time Pasteurization (HTST) and Ultra-high-temperature Pasteurization (UHT).

High-temperature short-time Pasteurization (HTST)

HTST is a method of pasteurization where milk is heated to 72°C (161°F) for at least 15 seconds. This method is most commonly used for pasteurization of milk.

Ultra-high-temperature Pasteurization (UHT)

UHT is a method of pasteurization where milk is heated to 135°C (275°F) for at least 2 seconds. This method is used for pasteurization of dairy products that have a longer shelf life.

Related Terms

• Microorganism
• Pathogen
• Louis Pasteur
• High-temperature short-time Pasteurization
• Ultra-high-temperature Pasteurization

See Also

• Sterilization (microbiology)
• Food preservation
• Food safety

External links

• Medical encyclopedia article on Pasteurization
• Wikipedia's article - Pasteurization

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