Pasteurization

Pasteurization is a heat treatment process used to kill harmful bacteria and pathogens in beverages like milk, juice, and wine. By heating the liquid to a specific temperature for a set amount of time—usually around 60-85°C (140-185°F)—the process destroys microbes without significantly changing the product’s flavor, texture, or nutritional value. This method increases the safety and shelf life of the product, reducing the risk of foodborne illnesses. Pasteurization is named after Louis Pasteur, who developed the process in the 19th century, and is widely used in food and beverage production worldwide.