Pasteurization or pasteurisation

Is a process in which packaged and non-packaged foods (such as milk and fruit
juice ) are treated with mild heat, usually to less than 100 °C(212 °F), to eliminate
pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of isease,including vegetative bacteria, but not bacterial spores.
The process was named after the French microbiologist, LouisPasteur , whose research in the 1860s demonstrated thatthermal processing would deactivate nwantedmicroorganisms in wine..
Spoilage enzymes are alsoinactivated during pasteurization. Today, asteurization isused widely in the dairy industry and other food processing industries to achieve food preservation and food safety
By the year 1999, most liquid products were heat treated in acontinuous system where heat can be applied using a plateheat exchanger or the direct or indirect use of hot water andsteam. Due to the mild heat, there are minor changes to thenutritional quality and sensory characteristics of the treatedfoods. Pascalization or high pressure processing (HPP) and pulsed electric field(PEF) are non-thermal processes that arealso used to pasteurize foods.