Chemical Engineering and Food
Pasteurization of Milk
In the 19th century, Louis Pasteur solved the mystery of preserving food for a long period of time by demonstrating that the growth of microorganisms is the primary cause of food spoilage and food-borne illnesses and that a high percentage of them could be killed by heating liquids to about 130°F or higher. This simple process became known as pasteurization and was quickly and widely adopted.
Today, we use a method called flash pasteurization. Flash Pasteurization, or "high temperature, short time" processing, is a method of pasteurization that involves heating liquid beverages to a temperature between 71-75° Celsius while keeping it in constant motion for 15 to 30 seconds.