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Thermal Processing

Pasteurization and Beyond

Louis Pasteur demonstrated in the 1860s that heating liquids kills harmful microorganisms. Modern pasteurization heats milk to 161°F (72°C) for 15 seconds (HTST—High Temperature Short Time), killing 99.999% of pathogens while preserving most nutrients and flavor. UHT (Ultra-High Temperature) processing heats milk to 280°F (138°C) for 2-4 seconds, sterilizing it completely and enabling shelf-stable storage for 6-9 months without refrigeration. Retort sterilization (canning) heats sealed containers to 240-250°F (116-121°C) for minutes to hours, producing shelf-stable products lasting 2-5 years. Each process trades some nutritional and sensory quality for increased safety and shelf life.

Thermal Processing

Pasteurization and Beyond

Louis Pasteur demonstrated in the 1860s that heating liquids kills harmful microorganisms. Modern pasteurization heats milk to 161°F (72°C) for 15 seconds (HTST—High Temperature Short Time), killing 99.999% of pathogens while preserving most nutrients and flavor. UHT (Ultra-High Temperature) processing heats milk to 280°F (138°C) for 2-4 seconds, sterilizing it completely and enabling shelf-stable storage for 6-9 months without refrigeration. Retort sterilization (canning) heats sealed containers to 240-250°F (116-121°C) for minutes to hours, producing shelf-stable products lasting 2-5 years. Each process trades some nutritional and sensory quality for increased safety and shelf life.