Pasteurization is a process of temperature variation carried out in foods, with the objective of destroying pathogenic microorganisms that may be in the composition of the food product.
O pasteurization process it consists of submitting the food to a high temperature and then submitting it to a low temperature.
This temperature variation makes it possible to kill the germs and bacteria that exist in the food and, subsequently, these foods are hermetically sealed to prevent further contamination.
One of the best known examples of this process is the pasteurized milk, where the milk is raised to safe temperatures, providing the necessary hygiene for human consumption. For this reason, it is not necessary to boil pasteurized milk at the time of consumption.
However, pasteurization is performed on foods such as cheese, ice cream, wine, beer, among others.
This process was created by the French chemist Louis Pasteur in 1864 and its creation made it possible to improve the quality of life of humans, since the products could be transported without suffering any risk of contamination or decomposition.
Types of pasteurization
There are two main types of pasteurization: UHT and HTST.
The process UHT (ultra high temperature) consists of heating the consumable product for 30 minutes at a temperature of 63 degrees and then letting it cool down slowly. The best known product for this pasteurization process is milk.
the process HTST (high temperature and short time) is carried out by applying high temperatures for a short period of time. This process is widely used in liquids such as beer and wine.
See more about the UHT.
Advantages and Disadvantages of Pasteurization
The pasteurization process brings benefits to human life. It eliminates bacteria potentially causing some pathologies, in addition to preserving products for a longer time, facilitating a safer and more standardized method of food production.
However, the milk pasteurization has been discussed in recent years, because this process causes a considerable reduction in the levels of calcium and phosphorus in milk, which can have negative consequences for the bones and the body in general.
See also the meaning of Temperature.
