What is Pasteurization?
Pasteurization is a process discovered by Louis Pasteur in 1862. It is basically a short heating process meant to kill bacteria in the things we eat and drink. When people think of pasteurization, they think about milk, but it was really discovered through alcohol and is now used on other things alongside it. Pasteur's original process is called Vat. In this process, he used a large vat, filled with a product, and he would heat it to 145 degrees for 30 minutes. While that worked at the time, and still does, today's processes are more advanced and time saving.
A common example of pasteurization would be UHT, or Ultra-High Temperature pasteurization. This process is used on things like milk, yogurt, and fruit juices. In this process, products are heated to 280 degrees for 1-2 seconds and is used mainly for people in countries without a refrigerator system. A similar process is High Temperature Short Time (HTST/flash). This is when milk, most juices, and other products are heated to 160 degrees for 15 seconds and then rapidly cooled down to 40 degrees. This process is most commonly used in American milk.
There are some other processes, too, but there are some people that prefer their things raw. There is a controversy that raw milk is better that pasteurized milk. Their argument is that pasteurized milk can taste cooked, that it is too power intensive, and that is costs too much. The other side of the dispute is that raw or unpasteurized milk or other products can contain E. coli. Raw products, usually, are illegal to sell.
A common example of pasteurization would be UHT, or Ultra-High Temperature pasteurization. This process is used on things like milk, yogurt, and fruit juices. In this process, products are heated to 280 degrees for 1-2 seconds and is used mainly for people in countries without a refrigerator system. A similar process is High Temperature Short Time (HTST/flash). This is when milk, most juices, and other products are heated to 160 degrees for 15 seconds and then rapidly cooled down to 40 degrees. This process is most commonly used in American milk.
There are some other processes, too, but there are some people that prefer their things raw. There is a controversy that raw milk is better that pasteurized milk. Their argument is that pasteurized milk can taste cooked, that it is too power intensive, and that is costs too much. The other side of the dispute is that raw or unpasteurized milk or other products can contain E. coli. Raw products, usually, are illegal to sell.