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Pasteurize means to heat to a particular temperature for a specific length of time. It can vary from one substance to another and some agencies governing food regulations require different temperatures. For milk, you bring it to 161F for 15-20 seconds in the US. It's different over seas. I don't know what the temperature is for syrup.

Since most syrup is made by boiling the juice from a plant or the sap from a tree, it shouldn't need to be further pasteurized since it's been boiled for a good long time.

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14y ago

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