Pasteurization is a process used primarily in the food industry to eliminate harmful (pathogenic) bacteria in food through heat treatment. Different pasteurization methods are applied under various conditions depending on the product. The most critical factor during pasteurization is preserving the nutritional value of the product. Additionally, changes in taste, odor, and color should be prevented or minimized.

Pasteurization is of great importance for human health, which is why it is widely used for many products. Besides its significance for health, pasteurization also extends the shelf life of foods. With ongoing urbanization globally, shelf life remains one of the most critical topics in the food industry.

How is Pasteurization Done?

Products such as milk, fruit juice, liquid eggs, tomato juice, sauces, fruit concentrates, pickles, and many others are pasteurized under different conditions. The fundamental principle of pasteurization is the elimination of pathogenic bacteria at appropriate temperatures. Additionally, the packaging and filling conditions used for the pasteurized product are crucial. Proper packaging selection and hygienic filling conditions ensure maximum product quality and shelf life.

Taking milk as an example, we can discuss three different pasteurization methods:

1. Low Temperature Long Time (LTLT):
   • Milk is pasteurized at 63°C for 30 minutes.
   • Suitable for batch pasteurization.
   • Commonly used in small-scale operations.
2. High Temperature Short Time (HTST):
   • Milk is pasteurized at 72°C for 15 seconds.
   • Suitable for flow-type pasteurization.
   • Conducted using specialized equipment called pasteurizers.
   • After reaching 72°C, the milk is held at this temperature for 15 seconds using holders, then rapidly cooled to preserve its physical properties and eliminate harmful bacteria.
3. Ultra High Temperature (UHT):
   • Milk is sterilized at 142°C for a few seconds.
   • Conducted using sterilizers.
   • Eliminates all bacteria, both harmful and harmless.
   • After reaching 142°C, the temperature is rapidly reduced to preserve the milk’s physical properties.
   • UHT-treated milk is filled under aseptic conditions and packaged in aseptic containers, offering a shelf life of up to 4 months.

Can Food Be Consumed Without Pasteurization?

Almost all foods are free of bacteria at their source. Simple cleaning methods make them consumable. However, factors such as production, transportation, and storage conditions can lead to bacterial contamination. These bacteria can cause serious health issues and even fatal risks. For example, Listeria, which may be present in raw milk, can cause miscarriages in pregnant women.

For these reasons, unpasteurized products should not be consumed. Special attention should be paid to products like milk and meat. Consuming these products raw can lead to irreversible problems.

Does Pasteurization Reduce Nutritional Value?

Pasteurization under appropriate conditions does not reduce nutritional value or affect the physical properties of the product. However, excessive temperatures or prolonged pasteurization can cause undesirable effects.

Prolonged exposure to high temperatures can lead to burning, changes in taste and odor, and a reduction in nutritional value. It may also cause the formation of carcinogenic substances due to burning.

All machines that perform pasteurization are generally called pasteurizers. At Muse Food Technologies, we produce computer-controlled pasteurizers and sterilizers for the food industry. You can contact us to find the appropriate pasteurization method and equipment for your product and system.