Pasteurization

Pasteurization, process for partially sterilizing milk, originally developed by Louis Pasteur for improving the storage qualities of wine and beer. The milk was held at 145°F (63°C) for 30 min in a vat, but today is usually held at 162°–185°F (72°–85°C) for 16 sec. Disease-producing bacteria, particularly those causing tuberculosis, are thus destroyed with a minimum effect on the flavor of the product. Since the process destroys a majority of the harmless bacteria that sour milk, the milk's keeping properties are also improved.

See also: Pasteur, Louis.