Pasteurisation

Pasteurisation is a process named after scientist Louis Pasteur which uses the application of heat to destroy human pathogens in foods. For the dairy industry, it is a method to extend the shelf life of milk and to help reduce the risk of foodborne illness. The process of pasteurisation involves heating a product to a specific temperature for a predetermined length of time and then immediately cooling it.

History

Pasteurisation was first used by Louis Pasteur in 1864 to combat diseases caused by wine and beer. The method was applied to milk in the 1880s by Franz von Soxhlet, a German agricultural chemist.

Process

Pasteurisation is a mild heat treatment, where food is heated to less than 100 °C. The aim is to kill or inactivate harmful organisms in the food. There are two types of pasteurisation: High-temperature short-time Treatment (HTST) and Low-temperature long-time Treatment (LTLT).

Effect on Nutritional Value

While pasteurisation can slightly reduce the nutritional value of milk, the loss is nutritionally insignificant. The process does not cause a significant loss in the nutritional value of fruit or vegetable juice either.

Pasteurisation and Disease Prevention

Pasteurisation effectively kills many of the common bacteria and viruses that can be present in milk, including Salmonella, E. coli, and Listeria. It also kills the bacteria that cause tuberculosis, diphtheria, and brucellosis.

Controversy

Some people believe that pasteurisation reduces the nutritional value of foods and kills beneficial bacteria along with harmful ones. However, most scientists and health professionals consider the benefits of pasteurisation to be far greater than any potential drawbacks.

See Also

• Food safety
• Foodborne illness
• Raw milk
• Ultra-high-temperature processing

Pasteurisation Resources
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