Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food.
Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease. Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain food products, like dairy products, are superheated to ensure pathogenic microbes are destroyed.
Titany answered the question on April 25, 2022 at 07:58
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