Pasteurized milk

Pasteurized Milk

Pasteurized milk is a type of milk that has undergone pasteurization, a process that kills microorganisms to make the milk safe for consumption. The process was named after Louis Pasteur, a French scientist who developed the method in the 19th century.

History

The process of pasteurization was developed by Louis Pasteur in the 1860s as a method to prevent wine and beer from souring. The application of this process to milk was suggested by Franz von Soxhlet, a German agricultural chemist, in 1886. Pasteurization of milk helped to significantly reduce the incidence of milk-borne diseases, such as tuberculosis, brucellosis, and scarlet fever.

Process

Pasteurization involves heating milk to a specific temperature for a set period of time. The most common method, High-Temperature Short-Time (HTST), heats milk to 72°C (161°F) for at least 15 seconds. Another method, Ultra-Pasteurization (UP), heats milk to 138°C (280°F) for at least 2 seconds. These processes kill harmful bacteria without significantly changing the milk's nutritional value or flavor.

Health Benefits

Pasteurized milk is safer to consume than raw milk as the pasteurization process kills harmful bacteria that can cause foodborne illnesses. It also extends the shelf life of milk, reducing food waste. However, it's important to note that pasteurization does not kill all microorganisms in milk, but it does reduce their number to levels safe for consumption.

Controversy

Some people prefer raw milk over pasteurized milk due to perceived health benefits. They argue that raw milk contains beneficial bacteria and enzymes that are destroyed during pasteurization. However, health authorities, including the World Health Organization and the Centers for Disease Control and Prevention, warn against the consumption of raw milk due to the risk of foodborne illnesses.

See Also

• Milk
• Pasteurization
• Louis Pasteur
• Food safety