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The pasteurization is a process for the conservation of the food invented by Louis Pasteur in 1856 by which a food is heated with a definite Température for one period of time defined before being cooled quickly. The temperatures of pasteurization vary between 65 °C and 100 °C and even sometimes more. At the beginning this process was used by Louis Pasteur to destroy the Bactéries in the Vin.

In pasteurization, it is not the temperature to which the food is carried which destroys the micro-organisms (even if some die before it is reached) but brutal cooling at the end of the pasteurization.

Under the effect of the thermal shock, the bacteria Pathogenic S and those which cause the deterioration of food are destroyed. Pasteurization significantly reduces the number of micro-organisms in the pasteurized product, but certain pathogenic forms resist like the Spores.

After pasteurization destroyed the pathogenic bacteria, it is important to cool food pasteurized in order to prevent the multiplication of the bacteria which were not destroyed.

As opposed to what causes a cooking, the temperatures relatively not very high used to pasteurize food make it possible to preserve intact gustatory qualities. Pasteurization differs from the process UHT used for the treatment of the milk and where heat alone plays a part in the destruction of the micro-organisms.

Pasteurization is used for:

To improve microbial quality of food,
To prolong the life of food,
To preserve the organoleptic quality of food.

Today, pasteurization is used for several types of food:

beer,
fruit juice,
milk,
liquid eggs,
honey,
cider,
jam,
compote,
fruits with syrup,
puree tomaties

See too

The term “cold Pasteurization” is employed to indicate the following techniques of conservation of certain food:

nuclear irradiation
treatment by high pressures
treatment by pulsated electric fields

Simple: Pasteurization

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