Pasteurisation, spelled /ˌpæs.tjʊə.raɪˈzeɪ.ʃən/ in IPA phonetic transcription, is the process of heating a liquid, especially milk or beer, to destroy bacteria and preserve its freshness for a longer period of time. The word is derived from the name of French scientist Louis Pasteur, who developed the method in the 19th century. The word "pasteurise" is spelled with an "e" at the end, unlike its American counterpart "pasteurize." This reflects the British English spelling conventions, which add an "e" before suffixes like "-isation" and "-isation."
Pasturise (verb):
To pasteurise is to subject a substance, especially a liquid, to pasteurization. This process involves heating the substance to a specific temperature for a set duration of time in order to eliminate or reduce harmful microorganisms, like bacteria and viruses, that may be present. The purpose of pasteurisation is to render the substance safe for consumption or to extend its shelf life.
Typically used in the context of food and beverages, pasteurisation is commonly applied to milk, fruit juices, beer, and wine, among other consumable products. The process was named after its developer, Louis Pasteur, a French chemist, who discovered that heating liquids effectively kills many pathogens without significantly altering the taste and nutritional qualities of the substance.
During pasteurisation, the substance is heated to a specific temperature, often around 70-75 degrees Celsius (160-170 degrees Fahrenheit), for a specified duration, typically ranging from 15 to 30 seconds. This temperature and duration combination is known as the pasteurisation time-temperature relationship, designed to achieve the desired reduction of pathogens while minimizing changes to the substance's sensory characteristics.
Pasteurisation plays a crucial role in ensuring public health by significantly reducing the risk of transmitting foodborne illnesses. The process allows for the preservation of perishable beverages and food items, thus facilitating distribution and enabling the availability of safe products for consumers.
The word "pasteurise" is derived from the name of French chemist and microbiologist Louis Pasteur, who developed the process of pasteurization in the 19th century. Pasteurization is a method used to heat treat food and beverage products to kill or inactivate pathogens, thereby increasing their safety and prolonging their shelf life. The term "pasteurisation" was coined to honor the contributions of Louis Pasteur to the field of microbiology and food safety.