First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible for such diseases as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis.

Pasteurization kills microbes and prevents spoilage in beer, milk, and other goods. In his work with silkworms, Pasteur developed practices that are still used today for preventing disease in silkworm eggs. Using his germ theory of disease, he also developed vaccines for chicken cholera, anthrax, and rabies.

The goal of this process is to destroy any bacteria that may be present during milking and that cause diseases such as salmonellosis. Pasteurization destroys 100% of pathogenic bacteria, yeast and mould and 95% to 99% of other bacteria.

Scientific research has demonstrated that pasteurization does not significantly alter the nutritional qualities of milk. The important nutrients in milk are not affected by heat. Pasteurized milk is an excellent source of calcium, protein, riboflavin, vitamin A, and phosphorus.

Disadvantages: Doesn’t kill heat resistant pathogens. Reduction in the nutrition content…. It kills pathogens. Enhances storage period.

Vitamin C. Vitamins are more vulnerable to heat destruction than are sugars and minerals. Pasteurization may cause low-level loss of some of these micronutrients. Vitamin C, also known as ascorbic acid, is the most vulnerable of the vitamins to heat degradation during pasteurization.

The main reasons for the heat treatment of juice, nectar and still drinks – or JNSD – are to make them safe for consumption and prolong shelf life. Pasteurization kills microorganisms that can grow during storage and inactivates enzymes that cause unwanted clarification (cloud loss).

Does Pasteurized Juice Have Nutrients. Yes, but it isn’t going to contain as many nutrients as unpasteurized juices. When you pasteurize something, you heat up the juice killing any bad bacteria but in the process, you kill a lot of vital nutrients. So nutrients and antioxidants are very important to our health.

Double or second pasteurization is a mild heat treatment of an already packaged product under specific conditions and is done in order to render inert any microorganisms that may have developed in the product from the stage of initial pasteurization until final packaging.

Thermoduric bacteria survive pasteurization temperatures (although they do not grow at these temperatures). Since they can survive pasteurization, high thermoduric bacteria counts in raw milk are particularly troublesome.

Pasteurization is the process of heating the milk to a certain temperature for a certain time. Pasteurisation is heating to atleast 73 degree C. Boiling milk is heating it to 100 degree C.

Keep the milk at the right temperature. Heat the milk to 63°C (150°F) for at least 30 minutes or 72°C (162°F) for at least 15 seconds. If the temperature falls lower than the one you’re using, you have to start timing again.