Pasteurised

Pasteurisation is a process that kills microbes (such as bacteria, viruses, yeasts, molds, etc.) in food and drink, such as milk, juice, canned food, and others. It was invented by French scientist Louis Pasteur during the 19th century. Pasteurisation is used to make food safe to eat and to extend its shelf life.

History

Pasteurisation was first used by Louis Pasteur and Claude Bernard in 1862 to combat the causes of wine and beer spoilage. In the United States, in the 1880s, it was applied to milk to control tuberculosis and other diseases caused by drinking raw milk.

Process

Pasteurisation is a heat treatment process that destroys pathogenic microorganisms in certain foods and beverages. The process is named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurisation test was completed by Louis Pasteur and Claude Bernard on April 20, 1862.

Types of Pasteurisation

There are several types of pasteurisation used in the dairy and food processing industries:

• High-temperature short-time (HTST)
• Extended shelf life (ESL)
• Ultra-high-temperature processing (UHT)
• Low-temperature long-time (LTLT)

Benefits and Criticisms

Pasteurisation effectively kills harmful bacteria without significantly impacting the nutritional content or flavor of milk. However, it has been criticized for potentially reducing the nutritional quality of the foods that undergo the process.

See Also

• Food preservation
• Food safety
• Milk
• Louis Pasteur

Pasteurised Resources
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