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Pasteurization: How Heat Treatment Makes Milk & Beverages Safe

Pasteurization is a controlled heat process that destroys pathogenic microorganisms in milk, juice, eggs, and other liquids while preserving nutritional and sensory quality. Developed by Louis Pasteur (1864).

How It Works

Heat denatures proteins and enzymes in microbes (bacteria, viruses, protozoa), causing lethal structural damage. Temperatures/times are calibrated to kill target pathogens (e.g., Mycobacterium bovis, Salmonella, Campylobacter, E. coli O157:H7, Listeria, Coxiella burnetii) without cooking the product.

Common Methods

Benefits

Eliminates TB, brucellosis, typhoid, diphtheria, Q fever, listeriosis, campylobacteriosis from milk
Extends shelf life (HTST: 2–3 weeks refrigerated; UHT: 6–9 months unopened)
Preserves most nutrients (minor loss of vitamin C, B12, folate; protein, calcium, fat unchanged)

Myths vs. Facts

❌ "Destroys all enzymes needed for digestion" → Human digestive enzymes do the job.
❌ "Raw milk is safer/more nutritious" → 150x higher outbreak risk (CDC); no proven health benefit.
❌ "Causes lactose intolerance" → Lactose unchanged; intolerance is lactase deficiency.

Pasteurization is a cornerstone of food safety, preventing millions of illnesses annually.

Infectious Diseases - Related Articles

Method	Temperature	Time	Typical Use
HTST (High-Temp Short-Time)	72°C (161°F)	15 seconds	Fluid milk, most beverages
Batch / LTLT (Low-Temp Long-Time)	63°C (145°F)	30 minutes	Small-scale, some cheeses
UHT (Ultra-High Temp)	135–150°C (275–302°F)	2–5 seconds	Shelf-stable milk, cream, soups
HHST (Higher Heat Shorter Time)	89–100°C	0.01–1 sec	Extended shelf-life refrigerated