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Pasteurization is a heat treatment process designed to kill or inactivate harmful microorganisms in food and beverages, particularly liquids like milk and juice. Named after French scientist Louis Pasteur, this method involves heating the product to a specific temperature for a set period and then cooling it rapidly. The process extends shelf life and improves food safety without significantly affecting taste or nutritional value. Pasteurization is commonly used in dairy, juice, and canned food industries.
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