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Pasteurization is the process of heating liquids, such as milk, to destroy microorganisms that can cause spoilage and disease. This process was developed by Louis Pasteur (1822-1895) as a method to control the microbial contamination of wine. Pasteurization is commonly used to kill pathogenic bacteria, such as Mycobacterium, Brucella, Salmonella, and Streptococcus, common to milk and other beverages. There are three methods for pasteurizing milk. In the first method, low-temperature holding (LTH), milk is heated to 145°F (62.8°C) for thirty minutes. In the second method, high-temperature short-time (HTST), milk is exposed to a temperature of 161°F (71.7°C) for fifteen seconds. This technique is also known as flash pasteurization. The most recent method allows milk to be treated at 286°F (141°C) for two seconds; this approach is referred to as ultra-high temperature (UHT) processing. Shorter-term processing results in improved flavor and extended product shelf life.
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