Pasteurization

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Pasteurization is the process and the result of pasteurizing. This verb refers to the action of increasing the temperature of a food product in a liquid state at a level just below boiling point for a reduced time period. Then the product is quickly cooled. Thus it can eliminate microorganisms without changing the characteristics of the food in question.

The term pasteurization comes from the name of the scientist who discovered the process, Louis Pasteur, born in 1822 and died in 1895. This man made the first pasteurization process in April 1864.

Some experts say that pasteurization can destroy vitamins in liquid foods and modify their taste. These issues, however, have not been confirmed. With pasteurization, it is possible to move milk across large distances without decomposition happening. Milk pasteurization also allows diseases such as salmonellosis, polio, tuberculosis, diphtheria, typhoid and scarlet fever to be avoided.

Bottled drinks, creams, ice cream, beer, wines and cheeses are some of the foods that undergo this pasteurization processes.

In every country there are specialized agencies which are responsible for the controlling of food quality; the same research on Pasteurization methods most recommended for each determined product and all its distributors require to be subjected to these processes.

By Angel Javier Falcón