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Louis Pasteur is the father of pasteurisation. This is a method used in the dairy industry to produce fresh milk with a shelflife of +/- 7 - 14 days.

Pasteurisation involves heating a liquid to a set temperature for a set time. In most dairies these days a High Temperature, Short Time (HTST) pasteurisation process is used. This is 72°C for 15 seconds.

Through this process the spoilage organisms and pathogens that are in the milk are destroyed. This makes the milk safe for consumption and also increases the shelf life.

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