pasteurization

heating process

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Apr. 24, 2026 •History

pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes. Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63 °C (145 °F) maintained for 30 minutes or,...