Pasteurization Techniques

Pasteurization is a heat treatment process that kills harmful bacteria and pathogens in liquids like milk, juice, and wine, ensuring safety and extending shelf life. It involves heating the liquid to a specific temperature for a set period—commonly 63°C (145°F) for 30 minutes or higher temperatures like 72°C (161°F) for 15 seconds in ultra-pasteurization. These controlled processes destroy most bacteria without significantly altering the taste or quality of the beverage. After heating, the liquid is rapidly cooled to prevent any remaining bacteria from growing. Pasteurization is a widely used method to make consumables safer while preserving their nutritional value.