milk pasteurization
Heat-treating dairy liquid
Milk pasteurization is the process of heating milk to kill harmful bacteria and extend shelf life.
Named after Louis Pasteur, who developed the technique in the 1860s, it typically involves heating milk to around 161°F for 15 seconds.
Milk pasteurization made dairy products safer for mass consumption.
Ultra-pasteurization uses higher temperatures for longer shelf life.
- heatedWarmed or passionate
- dairyMilk-based foods collectively
- dairy farmLivestock operation for milk
- bacteriaNucleus-free single-celled organisms
- safetyFreedom from harm
raw · cream · homogenized · carton · jug · thermometer · sterilized · UHT · scalding · boiling · fresh · spoilage · shelf-life · expiration date · processing · farm · creamery · pathogens