How does pasteurization help protect food against bacterial contamination?

Answer 1

Pasteurizat­ion is a compromise. If you boil a food, you can kill all bacteria and make the food sterile, but you often significantly affect the taste and nutritional value of the food. When you pasteurize a food (almost always a liquid), what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing the effects on taste as much as you can. Milk can be pasteurized by heating to 145 degrees F (62.8 degrees C) for half an hour or 163 degrees F (72.8 degrees C) for 15 seconds.

Answer 2

Pasteurization helps protect food against bacterial contamination by heating the food to a specific temperature and then rapidly cooling it. This process kills harmful bacteria present in the food without significantly changing its taste or nutritional value. Pasteurization is commonly used for dairy products, juices, and other perishable goods to improve food safety and shelf life.

Answer 3

To kill the bacteria in the milk that could make one sick.

Answer 4

It ususally is boiled in heat then immediately cooled down. This process does not kill bacteria. It merely slows down the growth of bacteria