Pasteurisation

Pasteurization means heating liquid, particularly milk is heated to 65˚C for half an hour. Rapidly cooling it,and then storing it at a temperature below 10˚C .

The advantages and disadvantages are as below.

Advantage

• Heating at such high enough temperature kills most bacteria.However, it does not affect the taste and nutritional value of the food.
• Pasteurized to make milk, yoghurt drink and juices last longer.
• Inactivates autolytic enzymes.
• Destroys microorganisms

Disadvantage

• Increasing evidence of heat resistant organisms developing, its complicated process requiring mechanisation, and it can affect the taste pasteurised milk isn't that nice.
• Loss of heat-sensitive nutrients.