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<li id="toc-Milk" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Milk"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.1</span> <span>Milk</span> </div> </a> <ul id="toc-Milk-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Medical_equipment" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Medical_equipment"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.2</span> <span>Medical equipment</span> </div> </a> <ul id="toc-Medical_equipment-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Pasteurization_process" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Pasteurization_process"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Pasteurization process</span> </div> </a> <button aria-controls="toc-Pasteurization_process-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Pasteurization process subsection</span> </button> <ul id="toc-Pasteurization_process-sublist" class="vector-toc-list"> <li id="toc-Equipment" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Equipment"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Equipment</span> </div> </a> <ul id="toc-Equipment-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Verification" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Verification"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Verification</span> </div> </a> <ul id="toc-Verification-sublist" class="vector-toc-list"> <li id="toc-Efficacy_against_pathogenic_bacteria" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Efficacy_against_pathogenic_bacteria"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2.1</span> <span>Efficacy against pathogenic bacteria</span> </div> </a> <ul id="toc-Efficacy_against_pathogenic_bacteria-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Double_pasteurization" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Double_pasteurization"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.3</span> <span>Double pasteurization</span> </div> </a> <ul id="toc-Double_pasteurization-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Effects_on_nutritional_and_sensory_characteristics_of_foods" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Effects_on_nutritional_and_sensory_characteristics_of_foods"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Effects on nutritional and sensory characteristics of foods</span> </div> </a> <button aria-controls="toc-Effects_on_nutritional_and_sensory_characteristics_of_foods-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Effects on nutritional and sensory characteristics of foods subsection</span> </button> <ul id="toc-Effects_on_nutritional_and_sensory_characteristics_of_foods-sublist" class="vector-toc-list"> <li id="toc-Milk_2" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Milk_2"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Milk</span> </div> </a> <ul id="toc-Milk_2-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sensory_effects" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sensory_effects"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Sensory effects</span> </div> </a> <ul id="toc-Sensory_effects-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Novel_pasteurization_methods" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Novel_pasteurization_methods"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Novel pasteurization methods</span> </div> </a> <ul id="toc-Novel_pasteurization_methods-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Products_that_are_commonly_pasteurized" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Products_that_are_commonly_pasteurized"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Products that are commonly pasteurized</span> </div> </a> <ul id="toc-Products_that_are_commonly_pasteurized-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header 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</div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Pasteurization</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 84 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-84" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">84 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Pasteurisasie" title="Pasteurisasie – Afrikaans" lang="af" hreflang="af" data-title="Pasteurisasie" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%A8%D8%B3%D8%AA%D8%B1%D8%A9" title="بسترة – Arabic" lang="ar" hreflang="ar" data-title="بسترة" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Pasteurizaci%C3%B3n" title="Pasteurización – Asturian" lang="ast" hreflang="ast" data-title="Pasteurización" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Pasteriz%C9%99" title="Pasterizə – Azerbaijani" lang="az" hreflang="az" data-title="Pasterizə" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%AA%E0%A6%BE%E0%A6%B8%E0%A7%8D%E0%A6%A4%E0%A7%81%E0%A6%B0%E0%A6%BE%E0%A6%AF%E0%A6%BC%E0%A6%A8" title="পাস্তুরায়ন – Bangla" lang="bn" hreflang="bn" data-title="পাস্তুরায়ন" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%8F" title="Пастеризация – Bashkir" lang="ba" hreflang="ba" data-title="Пастеризация" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target"><span>Башҡортса</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D1%8D%D1%80%D1%8B%D0%B7%D0%B0%D1%86%D1%8B%D1%8F" title="Пастэрызацыя – Belarusian" lang="be" hreflang="be" data-title="Пастэрызацыя" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D1%8D%D1%80%D1%8B%D0%B7%D0%B0%D1%86%D1%8B%D1%8F" title="Пастэрызацыя – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Пастэрызацыя" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target"><span>Беларуская (тарашкевіца)</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D1%8C%D0%BE%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%8F" title="Пастьоризация – Bulgarian" lang="bg" hreflang="bg" data-title="Пастьоризация" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bs mw-list-item"><a href="https://bs.wikipedia.org/wiki/Pasterizacija" title="Pasterizacija – Bosnian" lang="bs" hreflang="bs" data-title="Pasterizacija" data-language-autonym="Bosanski" data-language-local-name="Bosnian" class="interlanguage-link-target"><span>Bosanski</span></a></li><li class="interlanguage-link interwiki-br mw-list-item"><a href="https://br.wikipedia.org/wiki/Pasteurekaat" title="Pasteurekaat – Breton" lang="br" hreflang="br" data-title="Pasteurekaat" data-language-autonym="Brezhoneg" data-language-local-name="Breton" class="interlanguage-link-target"><span>Brezhoneg</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Pasteuritzaci%C3%B3" title="Pasteurització – Catalan" lang="ca" hreflang="ca" data-title="Pasteurització" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Pasterace" title="Pasterace – Czech" lang="cs" hreflang="cs" data-title="Pasterace" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Pasteureiddio" title="Pasteureiddio – Welsh" lang="cy" hreflang="cy" data-title="Pasteureiddio" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Pasteurisering" title="Pasteurisering – Danish" lang="da" hreflang="da" data-title="Pasteurisering" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Pasteurisierung" title="Pasteurisierung – German" lang="de" hreflang="de" data-title="Pasteurisierung" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Past%C3%B6%C3%B6rimine" title="Pastöörimine – Estonian" lang="et" hreflang="et" data-title="Pastöörimine" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A0%CE%B1%CF%83%CF%84%CE%B5%CF%81%CE%AF%CF%89%CF%83%CE%B7" title="Παστερίωση – Greek" lang="el" hreflang="el" data-title="Παστερίωση" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es badge-Q17437796 badge-featuredarticle mw-list-item" title="featured article badge"><a href="https://es.wikipedia.org/wiki/Pasteurizaci%C3%B3n" title="Pasteurización – Spanish" lang="es" hreflang="es" data-title="Pasteurización" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Paste%C5%ADrizado" title="Pasteŭrizado – Esperanto" lang="eo" hreflang="eo" data-title="Pasteŭrizado" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Pasteurizazio" title="Pasteurizazio – Basque" lang="eu" hreflang="eu" data-title="Pasteurizazio" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%BE%D8%A7%D8%B3%D8%AA%D9%88%D8%B1%DB%8C%D8%B2%D9%87_%DA%A9%D8%B1%D8%AF%D9%86" title="پاستوریزه کردن – Persian" lang="fa" hreflang="fa" data-title="پاستوریزه کردن" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Pasteurisation" title="Pasteurisation – French" lang="fr" hreflang="fr" data-title="Pasteurisation" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Paist%C3%A9arach%C3%A1n" title="Paistéarachán – Irish" lang="ga" hreflang="ga" data-title="Paistéarachán" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Pasteurizaci%C3%B3n" title="Pasteurización – Galician" lang="gl" hreflang="gl" data-title="Pasteurización" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-gan mw-list-item"><a href="https://gan.wikipedia.org/wiki/%E5%8F%AD%E5%98%B6%E5%93%A3%E6%B6%88%E6%AF%92%E6%B3%95" title="叭嘶哣消毒法 – Gan" lang="gan" hreflang="gan" data-title="叭嘶哣消毒法" data-language-autonym="贛語" data-language-local-name="Gan" class="interlanguage-link-target"><span>贛語</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%A0%80%EC%98%A8_%EC%82%B4%EA%B7%A0%EB%B2%95" title="저온 살균법 – Korean" lang="ko" hreflang="ko" data-title="저온 살균법" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%8A%D5%A1%D5%BD%D5%BF%D5%A5%D6%80%D5%A1%D6%81%D5%B8%D6%82%D5%B4" title="Պաստերացում – Armenian" lang="hy" hreflang="hy" data-title="Պաստերացում" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%AA%E0%A4%BE%E0%A4%B8%E0%A5%8D%E0%A4%A4%E0%A5%87%E0%A4%B0%E0%A5%80%E0%A4%95%E0%A4%B0%E0%A4%A3" title="पास्तेरीकरण – Hindi" lang="hi" hreflang="hi" data-title="पास्तेरीकरण" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Pasterizacija" title="Pasterizacija – Croatian" lang="hr" hreflang="hr" data-title="Pasterizacija" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Pasteuriso" title="Pasteuriso – Ido" lang="io" hreflang="io" data-title="Pasteuriso" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Pasteurisasi" title="Pasteurisasi – Indonesian" lang="id" hreflang="id" data-title="Pasteurisasi" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Pastorizzazione" title="Pastorizzazione – Italian" lang="it" hreflang="it" data-title="Pastorizzazione" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A4%D7%A1%D7%98%D7%95%D7%A8" title="פסטור – Hebrew" lang="he" hreflang="he" data-title="פסטור" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Pasteurisasi" title="Pasteurisasi – Javanese" lang="jv" hreflang="jv" data-title="Pasteurisasi" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%AA%E0%B2%BE%E0%B2%B6%E0%B3%8D%E0%B2%9A%E0%B3%80%E0%B2%95%E0%B2%B0%E0%B2%A3" title="ಪಾಶ್ಚೀಕರಣ – Kannada" lang="kn" hreflang="kn" data-title="ಪಾಶ್ಚೀಕರಣ" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target"><span>ಕನ್ನಡ</span></a></li><li class="interlanguage-link interwiki-krc mw-list-item"><a href="https://krc.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%8F" title="Пастеризация – Karachay-Balkar" lang="krc" hreflang="krc" data-title="Пастеризация" data-language-autonym="Къарачай-малкъар" data-language-local-name="Karachay-Balkar" class="interlanguage-link-target"><span>Къарачай-малкъар</span></a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%9E%E1%83%90%E1%83%A1%E1%83%A2%E1%83%94%E1%83%A0%E1%83%98%E1%83%96%E1%83%90%E1%83%AA%E1%83%98%E1%83%90" title="პასტერიზაცია – Georgian" lang="ka" hreflang="ka" data-title="პასტერიზაცია" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target"><span>ქართული</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%8F" title="Пастеризация – Kazakh" lang="kk" hreflang="kk" data-title="Пастеризация" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-sw mw-list-item"><a href="https://sw.wikipedia.org/wiki/Upasteurishaji" title="Upasteurishaji – Swahili" lang="sw" hreflang="sw" data-title="Upasteurishaji" data-language-autonym="Kiswahili" data-language-local-name="Swahili" class="interlanguage-link-target"><span>Kiswahili</span></a></li><li class="interlanguage-link interwiki-gcr mw-list-item"><a href="https://gcr.wikipedia.org/wiki/Past%C3%B2rizasyon" title="Pastòrizasyon – Guianan Creole" lang="gcr" hreflang="gcr" data-title="Pastòrizasyon" data-language-autonym="Kriyòl gwiyannen" data-language-local-name="Guianan Creole" class="interlanguage-link-target"><span>Kriyòl gwiyannen</span></a></li><li class="interlanguage-link interwiki-ku mw-list-item"><a href="https://ku.wikipedia.org/wiki/Pastor%C3%AEzasyon" title="Pastorîzasyon – Kurdish" lang="ku" hreflang="ku" data-title="Pastorîzasyon" data-language-autonym="Kurdî" data-language-local-name="Kurdish" class="interlanguage-link-target"><span>Kurdî</span></a></li><li class="interlanguage-link interwiki-ky mw-list-item"><a href="https://ky.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%BB%D3%A9%D3%A9" title="Пастерлөө – Kyrgyz" lang="ky" hreflang="ky" data-title="Пастерлөө" data-language-autonym="Кыргызча" data-language-local-name="Kyrgyz" class="interlanguage-link-target"><span>Кыргызча</span></a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Pasteurizatio" title="Pasteurizatio – Latin" lang="la" hreflang="la" data-title="Pasteurizatio" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target"><span>Latina</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Pasteriz%C4%93%C5%A1ana" title="Pasterizēšana – Latvian" lang="lv" hreflang="lv" data-title="Pasterizēšana" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Pasterizacija" title="Pasterizacija – Lithuanian" lang="lt" hreflang="lt" data-title="Pasterizacija" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-lmo mw-list-item"><a href="https://lmo.wikipedia.org/wiki/Pasteurizasi%C3%B9" title="Pasteurizasiù – Lombard" lang="lmo" hreflang="lmo" data-title="Pasteurizasiù" data-language-autonym="Lombard" data-language-local-name="Lombard" class="interlanguage-link-target"><span>Lombard</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Paszt%C5%91r%C3%B6z%C3%A9s" title="Pasztőrözés – Hungarian" lang="hu" hreflang="hu" data-title="Pasztőrözés" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%98%D0%B0" title="Пастеризација – Macedonian" lang="mk" hreflang="mk" data-title="Пастеризација" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%AA%E0%B4%BE%E0%B4%B8%E0%B5%8D%E0%B4%B1%E0%B5%8D%E0%B4%B1%E0%B4%B1%E0%B5%80%E0%B4%95%E0%B4%B0%E0%B4%A3%E0%B4%82" title="പാസ്റ്ററീകരണം – Malayalam" lang="ml" hreflang="ml" data-title="പാസ്റ്ററീകരണം" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target"><span>മലയാളം</span></a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%AA%E0%A4%BE%E0%A4%B6%E0%A5%8D%E0%A4%9A%E0%A4%B0%E0%A4%BE%E0%A4%AF%E0%A4%9D%E0%A5%87%E0%A4%B6%E0%A4%A8" title="पाश्चरायझेशन – Marathi" lang="mr" hreflang="mr" data-title="पाश्चरायझेशन" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target"><span>मराठी</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Pempasteuran" title="Pempasteuran – Malay" lang="ms" hreflang="ms" data-title="Pempasteuran" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-mwl mw-list-item"><a href="https://mwl.wikipedia.org/wiki/Pasteuriza%C3%A7on" title="Pasteurizaçon – Mirandese" lang="mwl" hreflang="mwl" data-title="Pasteurizaçon" data-language-autonym="Mirandés" data-language-local-name="Mirandese" class="interlanguage-link-target"><span>Mirandés</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Pasteuriseren" title="Pasteuriseren – Dutch" lang="nl" hreflang="nl" data-title="Pasteuriseren" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%91%E3%82%B9%E3%83%81%E3%83%A3%E3%83%A9%E3%82%A4%E3%82%BC%E3%83%BC%E3%82%B7%E3%83%A7%E3%83%B3" title="パスチャライゼーション – Japanese" lang="ja" hreflang="ja" data-title="パスチャライゼーション" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Pasteurisering" title="Pasteurisering – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Pasteurisering" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Pasteurisering" title="Pasteurisering – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Pasteurisering" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pa mw-list-item"><a href="https://pa.wikipedia.org/wiki/%E0%A8%AA%E0%A9%88%E0%A8%B8%E0%A8%9A%E0%A9%82%E0%A8%B0%E0%A8%BE%E0%A8%88%E0%A8%9C%E0%A8%BC%E0%A9%87%E0%A8%B8%E0%A8%BC%E0%A8%A8" title="ਪੈਸਚੂਰਾਈਜ਼ੇਸ਼ਨ – Punjabi" lang="pa" hreflang="pa" data-title="ਪੈਸਚੂਰਾਈਜ਼ੇਸ਼ਨ" data-language-autonym="ਪੰਜਾਬੀ" data-language-local-name="Punjabi" class="interlanguage-link-target"><span>ਪੰਜਾਬੀ</span></a></li><li class="interlanguage-link interwiki-jam mw-list-item"><a href="https://jam.wikipedia.org/wiki/Paaschraizieshan" title="Paaschraizieshan – Jamaican Creole English" lang="jam" hreflang="jam" data-title="Paaschraizieshan" data-language-autonym="Patois" data-language-local-name="Jamaican Creole English" class="interlanguage-link-target"><span>Patois</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Pasteryzacja" title="Pasteryzacja – Polish" lang="pl" hreflang="pl" data-title="Pasteryzacja" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Pasteuriza%C3%A7%C3%A3o" title="Pasteurização – Portuguese" lang="pt" hreflang="pt" data-title="Pasteurização" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Pasteurizare" title="Pasteurizare – Romanian" lang="ro" hreflang="ro" data-title="Pasteurizare" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%8F" title="Пастеризация – Russian" lang="ru" hreflang="ru" data-title="Пастеризация" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sah mw-list-item"><a href="https://sah.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%8F" title="Пастеризация – Yakut" lang="sah" hreflang="sah" data-title="Пастеризация" data-language-autonym="Саха тыла" data-language-local-name="Yakut" class="interlanguage-link-target"><span>Саха тыла</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Pasterizimi" title="Pasterizimi – Albanian" lang="sq" hreflang="sq" data-title="Pasterizimi" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Pasteurization" title="Pasteurization – Simple English" lang="en-simple" hreflang="en-simple" data-title="Pasteurization" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sd mw-list-item"><a href="https://sd.wikipedia.org/wiki/%DA%A9%D9%8A%D8%B1_%D8%A7%D9%8F%D9%BB%D8%A7%D8%B1%DA%BB" title="کير اُٻارڻ – Sindhi" lang="sd" hreflang="sd" data-title="کير اُٻارڻ" data-language-autonym="سنڌي" data-language-local-name="Sindhi" class="interlanguage-link-target"><span>سنڌي</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Pasteriz%C3%A1cia" title="Pasterizácia – Slovak" lang="sk" hreflang="sk" data-title="Pasterizácia" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Pasterizacija" title="Pasterizacija – Slovenian" lang="sl" hreflang="sl" data-title="Pasterizacija" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%98%D0%B0" title="Пастеризација – Serbian" lang="sr" hreflang="sr" data-title="Пастеризација" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Pasterizacija" title="Pasterizacija – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Pasterizacija" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target"><span>Srpskohrvatski / српскохрватски</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Past%C3%B6rointi" title="Pastörointi – Finnish" lang="fi" hreflang="fi" data-title="Pastörointi" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Past%C3%B6risering" title="Pastörisering – Swedish" lang="sv" hreflang="sv" data-title="Pastörisering" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Pasteurisasyon" title="Pasteurisasyon – Tagalog" lang="tl" hreflang="tl" data-title="Pasteurisasyon" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%AA%E0%AE%BE%E0%AE%9A%E0%AF%8D%E0%AE%9A%E0%AE%B0%E0%AF%8D%E0%AE%AE%E0%AF%81%E0%AE%B1%E0%AF%88" title="பாச்சர்முறை – Tamil" lang="ta" hreflang="ta" data-title="பாச்சர்முறை" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-te mw-list-item"><a href="https://te.wikipedia.org/wiki/%E0%B0%AA%E0%B0%BE%E0%B0%B6%E0%B1%8D%E0%B0%9A%E0%B0%B0%E0%B1%88%E0%B0%9C%E0%B1%87%E0%B0%B7%E0%B0%A8%E0%B1%8D" title="పాశ్చరైజేషన్ – Telugu" lang="te" hreflang="te" data-title="పాశ్చరైజేషన్" data-language-autonym="తెలుగు" data-language-local-name="Telugu" class="interlanguage-link-target"><span>తెలుగు</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%9E%E0%B8%B2%E0%B8%AA%E0%B9%80%E0%B8%88%E0%B8%AD%E0%B8%A3%E0%B9%8C%E0%B9%84%E0%B8%A3%E0%B8%8B%E0%B9%8C" title="พาสเจอร์ไรซ์ – Thai" lang="th" hreflang="th" data-title="พาสเจอร์ไรซ์" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Past%C3%B6rizasyon" title="Pastörizasyon – Turkish" lang="tr" hreflang="tr" data-title="Pastörizasyon" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B5%D1%80%D0%B8%D0%B7%D0%B0%D1%86%D1%96%D1%8F" title="Пастеризація – Ukrainian" lang="uk" hreflang="uk" data-title="Пастеризація" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Thanh_tr%C3%B9ng" title="Thanh trùng – Vietnamese" lang="vi" hreflang="vi" data-title="Thanh trùng" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Pasteurisasyon" title="Pasteurisasyon – Waray" lang="war" hreflang="war" data-title="Pasteurisasyon" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target"><span>Winaray</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E5%B7%B4%E6%B0%8F%E6%B6%88%E6%AF%92%E6%B3%95" title="巴氏消毒法 – Wu" lang="wuu" hreflang="wuu" data-title="巴氏消毒法" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E5%B7%B4%E6%96%AF%E5%BE%B7%E6%B6%88%E6%AF%92%E6%B3%95" title="巴斯德消毒法 – Cantonese" lang="yue" hreflang="yue" data-title="巴斯德消毒法" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E5%B7%B4%E6%96%AF%E5%BE%B7%E6%B6%88%E6%AF%92%E6%B3%95" title="巴斯德消毒法 – Chinese" lang="zh" hreflang="zh" data-title="巴斯德消毒法" data-language-autonym="中文" data-language-local-name="Chinese" 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id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"><span class="mw-redirectedfrom">(Redirected from <a href="/w/index.php?title=Pasteurized_milk&redirect=no" class="mw-redirect" title="Pasteurized milk">Pasteurized milk</a>)</span></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Process of preserving foods with heat</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">"Pasteurized" redirects here. For the racehorse, see <a href="/wiki/Pasteurized_(horse)" title="Pasteurized (horse)">Pasteurized (horse)</a>.</div> <p class="mw-empty-elt"> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Pasteurized_milk_-Japan.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Pasteurized_milk_-Japan.jpg/220px-Pasteurized_milk_-Japan.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Pasteurized_milk_-Japan.jpg/330px-Pasteurized_milk_-Japan.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Pasteurized_milk_-Japan.jpg/440px-Pasteurized_milk_-Japan.jpg 2x" data-file-width="800" data-file-height="600" /></a><figcaption>Pasteurized milk in Japan</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Give_The_Bottle-Fed_Baby_a_Chance_For_It%27s_Life_poster.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Give_The_Bottle-Fed_Baby_a_Chance_For_It%27s_Life_poster.jpg/220px-Give_The_Bottle-Fed_Baby_a_Chance_For_It%27s_Life_poster.jpg" decoding="async" width="220" height="277" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Give_The_Bottle-Fed_Baby_a_Chance_For_It%27s_Life_poster.jpg/330px-Give_The_Bottle-Fed_Baby_a_Chance_For_It%27s_Life_poster.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Give_The_Bottle-Fed_Baby_a_Chance_For_It%27s_Life_poster.jpg/440px-Give_The_Bottle-Fed_Baby_a_Chance_For_It%27s_Life_poster.jpg 2x" data-file-width="576" data-file-height="725" /></a><figcaption>A 1912 Chicago Department of Health poster explains household pasteurization to mothers.</figcaption></figure> <p>In food processing, <b>pasteurization</b> (<a href="/wiki/American_and_British_English_spelling_differences#-ise,_-ize_(-isation,_-ization)" title="American and British English spelling differences">also</a> <b>pasteurisation</b>) is a process of <a href="/wiki/Food_preservation" title="Food preservation">food preservation</a> in which packaged foods (e.g., <a href="/wiki/Milk" title="Milk">milk</a> and <a href="/wiki/Fruit_juice" class="mw-redirect" title="Fruit juice">fruit juices</a>) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate <a href="/wiki/Pathogen" title="Pathogen">pathogens</a> and extend <a href="/wiki/Shelf_life" title="Shelf life">shelf life</a>. Pasteurization either destroys or deactivates <a href="/wiki/Microorganism" title="Microorganism">microorganisms</a> and <a href="/wiki/Enzyme" title="Enzyme">enzymes</a> that contribute to <a href="/wiki/Food_spoilage" title="Food spoilage">food spoilage</a> or the risk of disease, including vegetative <a href="/wiki/Bacteria" title="Bacteria">bacteria</a>, but most <a href="/wiki/Endospore" title="Endospore">bacterial spores</a> survive the process.<sup id="cite_ref-Fellows-2017_1-0" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tewari-2007_2-0" class="reference"><a href="#cite_note-Tewari-2007-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>Pasteurization is named after the French microbiologist <a href="/wiki/Louis_Pasteur" title="Louis Pasteur">Louis Pasteur</a>, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in <a href="/wiki/Wine" title="Wine">wine</a>.<sup id="cite_ref-Tewari-2007_2-1" class="reference"><a href="#cite_note-Tewari-2007-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Milkfacts_3-0" class="reference"><a href="#cite_note-Milkfacts-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the <a href="/wiki/Dairy" title="Dairy">dairy</a> industry and other <a href="/wiki/Food_processing" title="Food processing">food processing</a> industries for <a href="/wiki/Food_preservation" title="Food preservation">food preservation</a> and <a href="/wiki/Food_safety" title="Food safety">food safety</a>.<sup id="cite_ref-Milkfacts_3-1" class="reference"><a href="#cite_note-Milkfacts-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>By the year 1999, most liquid products were heat treated in a continuous system where heat is applied using a <a href="/wiki/Heat_exchanger" title="Heat exchanger">heat exchanger</a> or the direct or indirect use of hot water and steam. Due to the mild heat, there are minor changes to the nutritional quality and sensory characteristics of the treated foods.<sup id="cite_ref-Rahman-1999_4-0" class="reference"><a href="#cite_note-Rahman-1999-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Pascalization" title="Pascalization">Pascalization</a> or high pressure processing (HPP) and <a href="/wiki/Food_preservation#Pulsed_electric_field_electroporation" title="Food preservation">pulsed electric field</a> (PEF) are non-thermal processes that are also used to pasteurize foods.<sup id="cite_ref-Fellows-2017_1-1" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=1" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Louis_Pasteur_Experiment.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/02/Louis_Pasteur_Experiment.svg/220px-Louis_Pasteur_Experiment.svg.png" decoding="async" width="220" height="223" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/02/Louis_Pasteur_Experiment.svg/330px-Louis_Pasteur_Experiment.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/02/Louis_Pasteur_Experiment.svg/440px-Louis_Pasteur_Experiment.svg.png 2x" data-file-width="512" data-file-height="520" /></a><figcaption>Louis Pasteur's pasteurization experiment illustrates the fact that the spoilage of liquid was caused by particles in the air rather than the air itself. These experiments were important pieces of evidence supporting the idea of the germ theory of disease.</figcaption></figure> <p>Heating wine for preservation has been known in China since AD 1117, and was documented in Japan in the diary <i>Tamonin-nikki</i> written by a series of monks between 1478 and 1618.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>In 1768, research performed by the Italian priest and scientist <a href="/wiki/Lazzaro_Spallanzani" title="Lazzaro Spallanzani">Lazzaro Spallanzani</a> proved that a product could be made "sterile" after thermal processing. Spallanzani boiled meat broth for one hour, sealed the container immediately after boiling, and noticed that the broth did not spoil and was free from microorganisms.<sup id="cite_ref-Tewari-2007_2-2" class="reference"><a href="#cite_note-Tewari-2007-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-VR19282_6-0" class="reference"><a href="#cite_note-VR19282-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> In 1795, a Parisian chef and confectioner named <a href="/wiki/Nicolas_Appert" title="Nicolas Appert">Nicolas Appert</a> began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water.<sup id="cite_ref-biodict23_7-0" class="reference"><a href="#cite_note-biodict23-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> In that same year, the French military offered a cash prize of 12,000 <a href="/wiki/French_franc" title="French franc">francs</a> for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Later that year, Appert published <i>L'Art de conserver les substances animales et végétales</i> ("<i>The Art of Preserving Animal and Vegetable Substances</i>"). This was the first cookbook on modern food preservation methods.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p><i>La Maison Appert</i> <span class="gloss-quot">'</span><span class="gloss-text">The House of Appert</span><span class="gloss-quot">'</span>, in the town of <a href="/wiki/Massy,_Essonne" title="Massy, Essonne">Massy</a>, near Paris, became the first food-bottling factory in the world,<sup id="cite_ref-biodict23_7-1" class="reference"><a href="#cite_note-biodict23-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> preserving a variety of foods in sealed bottles. Appert's filled thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, <a href="/wiki/Milk" title="Milk">milk</a> and prepared dishes. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a <a href="/wiki/Vise" title="Vise">vise</a>. The bottle was then wrapped in canvas to protect it while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called <i>appertisation</i> in his honor.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>Appert's method was so simple and workable that it quickly became widespread. In 1810, the British inventor and merchant <a href="/wiki/Peter_Durand" title="Peter Durand">Peter Durand</a>, also of French origin, patented his own method, but this time in a <a href="/wiki/Tin_can" class="mw-redirect" title="Tin can">tin can</a>, so creating the modern-day process of <a href="/wiki/Canning" title="Canning">canning</a> foods. In 1812, the Englishmen <a href="/wiki/Bryan_Donkin" title="Bryan Donkin">Bryan Donkin</a> and John Hall purchased both patents and began producing <a href="/wiki/Preserves" class="mw-redirect" title="Preserves">preserves</a>. Just a decade later, Appert's method of canning had made its way to America.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a <a href="/wiki/Can_opener" title="Can opener">can opener</a> by Robert Yeates in 1855.<sup id="cite_ref-biodict23_7-2" class="reference"><a href="#cite_note-biodict23-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p><p>A less aggressive method was developed by French chemist <a href="/wiki/Louis_Pasteur" title="Louis Pasteur">Louis Pasteur</a> during an 1864 summer holiday in <a href="/wiki/Arbois" title="Arbois">Arbois</a>.<sup id="cite_ref-VR192822_13-0" class="reference"><a href="#cite_note-VR192822-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> To remedy the frequent acidity of the local aged <a href="/wiki/Wine" title="Wine">wines</a>, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a short time to kill the microbes, and that the wine could subsequently be <a href="/wiki/Aging_of_wine" title="Aging of wine">aged</a> without sacrificing the final quality.<sup id="cite_ref-VR192822_13-1" class="reference"><a href="#cite_note-VR192822-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> In honor of Pasteur, this process is known as pasteurization.<sup id="cite_ref-Tewari-2007_2-3" class="reference"><a href="#cite_note-Tewari-2007-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Pasteurization was originally used as a way of preventing wine and <a href="/wiki/Beer" title="Beer">beer</a> from souring,<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> and it would be many years before milk was pasteurized.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> In the United States in the 1870s, before milk was regulated, it was common for milk to contain substances intended to mask spoilage.<sup id="cite_ref-HwangHuang20092_17-0" class="reference"><a href="#cite_note-HwangHuang20092-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Milk">Milk</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=2" title="Edit section: Milk"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Raw_milk" title="Raw milk">Raw milk</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Milk_Vat.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Milk_Vat.jpg/220px-Milk_Vat.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Milk_Vat.jpg/330px-Milk_Vat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Milk_Vat.jpg/440px-Milk_Vat.jpg 2x" data-file-width="640" data-file-height="480" /></a><figcaption>180 kilograms (400 lb) of milk in a cheese vat</figcaption></figure> <p>Milk is an excellent <a href="/wiki/Growth_medium" title="Growth medium">medium</a> for microbial growth,<sup id="cite_ref-indianabiolab2_18-0" class="reference"><a href="#cite_note-indianabiolab2-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> and when it is stored at ambient temperature, bacteria and other pathogens soon proliferate.<sup id="cite_ref-ilca2_19-0" class="reference"><a href="#cite_note-ilca2-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> The US <a href="/wiki/Centers_for_Disease_Control" class="mw-redirect" title="Centers for Disease Control">Centers for Disease Control</a> (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products.<sup id="cite_ref-foodsmart2_20-0" class="reference"><a href="#cite_note-foodsmart2-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-NonpasteurizedDairyProductsCDC2_21-0" class="reference"><a href="#cite_note-NonpasteurizedDairyProductsCDC2-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> Diseases prevented by pasteurization can include <a href="/wiki/Tuberculosis" title="Tuberculosis">tuberculosis</a>, <a href="/wiki/Brucellosis" title="Brucellosis">brucellosis</a>, <a href="/wiki/Diphtheria" title="Diphtheria">diphtheria</a>, <a href="/wiki/Scarlet_fever" title="Scarlet fever">scarlet fever</a>, and <a href="/wiki/Q-fever" class="mw-redirect" title="Q-fever">Q-fever</a>; it also kills the harmful bacteria <i><a href="/wiki/Salmonella" title="Salmonella">Salmonella</a></i>, <i><a href="/wiki/Listeria" title="Listeria">Listeria</a></i>, <i><a href="/wiki/Yersinia" title="Yersinia">Yersinia</a></i>, <i><a href="/wiki/Campylobacter" title="Campylobacter">Campylobacter</a></i>, <i><a href="/wiki/Staphylococcus_aureus" title="Staphylococcus aureus">Staphylococcus aureus</a></i>, and <i><a href="/wiki/Escherichia_coli_O157:H7" title="Escherichia coli O157:H7">Escherichia coli O157:H7</a></i>,<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> among others. </p><p>Prior to industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption, hence the risk of disease transmission via raw milk was reduced.<sup id="cite_ref-hotchkiss2_24-0" class="reference"><a href="#cite_note-hotchkiss2-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often days old) became recognized as a source of disease. For example, between 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone.<sup id="cite_ref-wilson2_25-0" class="reference"><a href="#cite_note-wilson2-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption with the disease.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> In 1892, chemist <a href="/w/index.php?title=Ernst_Lederle&action=edit&redlink=1" class="new" title="Ernst Lederle (page does not exist)">Ernst Lederle</a> experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease.<sup id="cite_ref-Weinstein-1947_27-0" class="reference"><a href="#cite_note-Weinstein-1947-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in <a href="/wiki/New_York_City" title="New York City">New York City</a>.<sup id="cite_ref-Weinstein-1947_27-1" class="reference"><a href="#cite_note-Weinstein-1947-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p><p>Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result milk is now considered a safer food.<sup id="cite_ref-hotchkiss22_28-0" class="reference"><a href="#cite_note-hotchkiss22-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of <a href="/wiki/Butter" title="Butter">butter</a> was practiced in Great Britain in the 18th century and was introduced to <a href="/wiki/Boston" title="Boston">Boston</a> in the British Colonies by 1773,<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> although it was not widely practiced in the United States for the next 20 years. Pasteurization of milk was suggested by <a href="/wiki/Franz_von_Soxhlet" title="Franz von Soxhlet">Franz von Soxhlet</a> in 1886.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> In the early 20th century, <a href="/wiki/Milton_Joseph_Rosenau" class="mw-redirect" title="Milton Joseph Rosenau">Milton Joseph Rosenau</a> established the standards – i.e. low-temperature, slow heating at 60 °C (140 °F) for 20 minutes – for the pasteurization of milk<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> while at the United States Marine Hospital Service, notably in his publication of <i>The Milk Question</i> (1912).<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> States in the U.S. soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S. federal government required pasteurization of milk used in any interstate commerce.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p><p>The shelf life of refrigerated pasteurized milk is greater than that of <a href="/wiki/Raw_milk" title="Raw milk">raw milk</a>. For example, high-temperature, short-time (<a href="/wiki/HTST" class="mw-redirect" title="HTST">HTST</a>) pasteurized milk typically has a <a href="/wiki/Refrigeration" title="Refrigeration">refrigerated</a> <a href="/wiki/Shelf_life" title="Shelf life">shelf life</a> of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (<a href="/wiki/Ultra-high-temperature_processing" title="Ultra-high-temperature processing">UHT</a>) is combined with sterile handling and container technology (such as <a href="/wiki/Aseptic_processing" title="Aseptic processing">aseptic packaging</a>), it can even be stored non-refrigerated for up to 9 months.<sup id="cite_ref-hotchkiss23_35-0" class="reference"><a href="#cite_note-hotchkiss23-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p>According to the <a href="/wiki/Centers_for_Disease_Control" class="mw-redirect" title="Centers for Disease Control">Centers for Disease Control</a>, between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products.<sup id="cite_ref-CDC_Raw_Milk2_36-0" class="reference"><a href="#cite_note-CDC_Raw_Milk2-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> They report 148 outbreaks and 2,384 illnesses (with 284 requiring hospitalization), as well as two deaths due to raw milk or cheese products during the same time period.<sup id="cite_ref-CDC_Raw_Milk2_36-1" class="reference"><a href="#cite_note-CDC_Raw_Milk2-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Medical_equipment">Medical equipment</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=3" title="Edit section: Medical equipment"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Medical equipment, notably respiratory and anesthesia equipment, is often disinfected using hot water, as an alternative to chemical disinfection. The temperature is raised to 70 °C (158 °F) for 30 minutes.<sup id="cite_ref-Guideline_for_Disinfection_and_Sterilization_in_Healthcare_Facilities_37-0" class="reference"><a href="#cite_note-Guideline_for_Disinfection_and_Sterilization_in_Healthcare_Facilities-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Pasteurization_process">Pasteurization process</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=4" title="Edit section: Pasteurization process"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Simple_Pasteurization.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Simple_Pasteurization.png/220px-Simple_Pasteurization.png" decoding="async" width="220" height="166" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Simple_Pasteurization.png/330px-Simple_Pasteurization.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Simple_Pasteurization.png/440px-Simple_Pasteurization.png 2x" data-file-width="615" data-file-height="463" /></a><figcaption>General overview of the pasteurization process. The milk starts at the left and enters the piping with functioning enzymes that, when heat-treated, become denatured and stop functioning. This prevents pathogen growth by stopping the functionality of the cell. The cooling process helps stop the milk from undergoing the <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a> and caramelization.</figcaption></figure> <p>Pasteurization is a mild heat treatment of liquid foods (both packaged and unpackaged) where products are typically heated to below 100 °C (212 °F). The heat treatment and cooling process are designed to inhibit a phase change of the product. The <a href="/wiki/Acidity" class="mw-redirect" title="Acidity">acidity</a> of the food determines the parameters (time and temperature) of the heat treatment as well as the duration of shelf life. Parameters also take into account nutritional and sensory qualities that are sensitive to heat. </p><p>In acidic foods (with <a href="/wiki/PH" title="PH">pH</a> of 4.6 or less), such as fruit juice and <a href="/wiki/Beer" title="Beer">beer</a>, the heat treatments are designed to inactivate enzymes (pectin <a href="/wiki/Protein-glutamate_methylesterase" title="Protein-glutamate methylesterase">methylesterase</a> and <a href="/wiki/Polygalacturonase" title="Polygalacturonase">polygalacturonase</a> in fruit juices) and destroy spoilage microbes (yeast and <a href="/wiki/Lactobacillus" title="Lactobacillus">lactobacillus</a>). Due to the low pH of acidic foods, pathogens are unable to grow. The shelf-life is thereby extended several weeks. In less acidic foods (with pH greater than 4.6), such as milk and liquid eggs, the heat treatments are designed to destroy pathogens and spoilage organisms (yeast and molds). Not all spoilage organisms are destroyed under pasteurization parameters, so subsequent refrigeration is necessary.<sup id="cite_ref-Fellows-2017_1-2" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>High-temperature short-time (HTST) pasteurization, such as that used for milk (71.5 °C (160.7 °F) for 15 seconds) ensures safety of milk and provides a refrigerated shelf life of approximately two weeks. In ultra-high-temperature (UHT) pasteurization, milk is pasteurized at 135 °C (275 °F) for 1–2 seconds, which provides the same level of safety, but along with the packaging, extends shelf life to three months under refrigeration.<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Equipment">Equipment</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=5" title="Edit section: Equipment"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Food can be pasteurized either before or after being packaged into containers. Pasteurization of food in containers generally uses either steam or hot water. When food is packaged in glass, hot water is used to avoid cracking the glass from <a href="/wiki/Thermal_shock" title="Thermal shock">thermal shock</a>. When plastic or metal packaging is used, the risk of thermal shock is low, so steam or hot water is used.<sup id="cite_ref-Fellows-2017_1-3" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>Most liquid foods are pasteurized by using a continuous process that passes the food through a heating zone, a hold tube to keep it at the pasteurization temperature for the desired time, and a cooling zone, after which the product is filled into the package. <a href="/wiki/Plate_heat_exchanger" title="Plate heat exchanger">Plate heat exchangers</a> are often used for low-<a href="/wiki/Viscosity" title="Viscosity">viscosity</a> products such as animal milks, nut milks and juices. A plate heat exchanger is composed of many thin vertical stainless steel plates that separate the liquid from the heating or cooling medium. </p><p><a href="/wiki/Shell_and_tube_heat_exchanger" class="mw-redirect" title="Shell and tube heat exchanger">Shell and tube heat exchangers</a> are often used for the pasteurization of foods that are <a href="/wiki/Non-Newtonian_fluid" title="Non-Newtonian fluid">non-Newtonian fluids</a>, such as dairy products, tomato <a href="/wiki/Ketchup" title="Ketchup">ketchup</a> and baby foods. A tube heat exchanger is made up of concentric stainless steel tubes. Food passes through the inner tube or tubes, while the heating/cooling medium is circulated through the outer tube. </p><p>Scraped-surface heat exchangers are a type of shell and tube which contain an inner rotating shaft having spring-loaded blades that serve to scrape away any highly viscous material that accumulates on the wall of the tube.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> </p><p>The benefits of using a <a href="/wiki/Heat_exchanger" title="Heat exchanger">heat exchanger</a> to pasteurize foods before packaging, versus pasteurizing foods in containers are: </p> <ul><li>Higher uniformity of treatment</li> <li>Greater flexibility with regard to the products that can be pasteurized</li> <li>Higher heat transfer-efficiency<sup id="cite_ref-Fellows-2017_1-4" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></li> <li>Greater throughput</li></ul> <p>After being heated in a heat exchanger, the product flows through a hold tube for a set period of time to achieve the required treatment. If pasteurization temperature or time is not achieved, a flow diversion valve is used to divert under-processed product back to the raw product tank.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> If the product is adequately processed, it is cooled in a heat exchanger, then filled. </p> <div class="mw-heading mw-heading3"><h3 id="Verification">Verification</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=6" title="Edit section: Verification"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Direct microbiological techniques are the ultimate measurement of pathogen contamination, but these are costly and time-consuming, which means that products have a reduced shelf-life by the time pasteurization is verified. </p><p>As a result of the unsuitability of microbiological techniques, milk pasteurization efficacy is typically monitored by checking for the presence of <a href="/wiki/Alkaline_phosphatase" title="Alkaline phosphatase">alkaline phosphatase</a>, which is denatured by pasteurization. Destruction of alkaline phosphatase ensures the destruction of common milk pathogens. Therefore, the presence of alkaline phosphatase is an ideal indicator of pasteurization efficacy.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> For <a href="/wiki/Breaker_eggs" title="Breaker eggs">liquid eggs</a>, the effectiveness of the heat treatment is measured by the residual activity of <a href="/wiki/Alpha-amylase" class="mw-redirect" title="Alpha-amylase">α-amylase</a>.<sup id="cite_ref-Fellows-2017_1-5" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Efficacy_against_pathogenic_bacteria">Efficacy against pathogenic bacteria</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=7" title="Edit section: Efficacy against pathogenic bacteria"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>During the early 20th century, there was no robust knowledge of what time and temperature combinations would inactivate pathogenic bacteria in milk, and so a number of different pasteurization standards were in use. By 1943, both HTST pasteurization conditions of 72 °C (162 °F) for 15 seconds, as well as batch pasteurization conditions of 63 °C (145 °F) for 30 minutes, were confirmed by studies of the complete thermal death (as best as could be measured at that time) for a range of pathogenic bacteria in milk.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> Complete inactivation of <i><a href="/wiki/Coxiella_burnetii" title="Coxiella burnetii">Coxiella burnetii</a></i> (which was thought at the time to cause <a href="/wiki/Q_fever" title="Q fever">Q fever</a> by oral ingestion of infected milk)<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> as well as of <i><a href="/wiki/Mycobacterium_tuberculosis" title="Mycobacterium tuberculosis">Mycobacterium tuberculosis</a></i> (which causes <a href="/wiki/Tuberculosis" title="Tuberculosis">tuberculosis</a>)<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> were later demonstrated. For all practical purposes, these conditions were adequate for destroying almost all <a href="/wiki/Yeast" title="Yeast">yeasts</a>, <a href="/wiki/Mold_(fungus)" class="mw-redirect" title="Mold (fungus)">molds</a>, and common <a href="/wiki/Food_spoilage" title="Food spoilage">spoilage</a> bacteria and also for ensuring adequate destruction of common pathogenic, heat-resistant organisms. However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated. Demonstration of the extent of inactivation of pathogenic bacteria by milk pasteurization came from a study of surviving bacteria in milk that was heat-treated after being deliberately spiked with high levels of the most heat-resistant strains of the most significant milk-borne pathogens.<sup id="cite_ref-Pearce-2012_47-0" class="reference"><a href="#cite_note-Pearce-2012-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> </p><p>The mean log<sub>10</sub> reductions and temperatures of inactivation of the major milk-borne pathogens during a 15-second treatment are: </p> <ul><li><i><a href="/wiki/Staphylococcus_aureus" title="Staphylococcus aureus">Staphylococcus aureus</a></i> > 6.7 at 66.5 °C (151.7 °F)</li> <li><i><a href="/wiki/Yersinia_enterocolitica" title="Yersinia enterocolitica">Yersinia enterocolitica</a></i> > 6.8 at 62.5 °C (144.5 °F)</li> <li>Pathogenic <i><a href="/wiki/Escherichia_coli" title="Escherichia coli">Escherichia coli</a></i> > 6.8 at 65 °C (149 °F)</li> <li><i><a href="/wiki/Cronobacter_sakazakii" title="Cronobacter sakazakii">Cronobacter sakazakii</a></i> > 6.7 at 67.5 °C (153.5 °F)</li> <li><i><a href="/wiki/Listeria_monocytogenes" title="Listeria monocytogenes">Listeria monocytogenes</a></i> > 6.9 at 65.5 °C (149.9 °F)</li> <li><a href="/wiki/Salmonella" title="Salmonella">Salmonella</a> ser. Typhimurium > 6.9 at 61.5 °C (142.7 °F)<sup id="cite_ref-Pearce-2012_47-1" class="reference"><a href="#cite_note-Pearce-2012-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup></li></ul> <p>(A log<sub>10</sub> reduction between 6 and 7 means that 1 bacterium out of 1 million (10<sup>6</sup>) to 10 million (10<sup>7</sup>) bacteria survive the treatment.) </p><p>The <a href="/wiki/Codex_Alimentarius" title="Codex Alimentarius">Codex Alimentarius</a> <i>Code of Hygienic Practice for Milk</i> notes that milk pasteurization is designed to achieve at least a 5 log<sub>10</sub> reduction of <i>Coxiella burnetii</i>.<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> The Code also notes that: "The minimum pasteurization conditions are those having bactericidal effects equivalent to heating every particle of the milk to 72 °C (162 °F) for 15 seconds (continuous flow pasteurization) or 63 °C (145 °F) for 30 minutes (batch pasteurization)” and that "To ensure that each particle is sufficiently heated, the milk flow in heat exchangers should be turbulent, <i>i.e</i>. the <a href="/wiki/Reynolds_number" title="Reynolds number">Reynolds number</a> should be sufficiently high". The point about turbulent flow is important because simplistic laboratory studies of heat inactivation that use test tubes, without flow, will have less bacterial inactivation than larger-scale experiments that seek to replicate conditions of commercial pasteurization.<sup id="cite_ref-Pearce-2001_49-0" class="reference"><a href="#cite_note-Pearce-2001-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p><p>As a precaution, modern HTST pasteurization processes must be designed with flow-rate restriction as well as divert valves which ensure that the milk is heated evenly and that no part of the milk is subject to a shorter time or a lower temperature. It is common for the temperatures to exceed 72 °C (162 °F) by 1.5–2 °C (2.7–3.6 °F).<sup id="cite_ref-Pearce-2001_49-1" class="reference"><a href="#cite_note-Pearce-2001-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Double_pasteurization">Double pasteurization</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=8" title="Edit section: Double pasteurization"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Pasteurization is not sterilization and does not kill spores. "Double" pasteurization, which involves a secondary heating process, can extend shelf life by killing spores that have germinated.<sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> </p><p>The acceptance of double pasteurization varies by jurisdiction. In places where it is allowed, milk is initially pasteurized when it is collected from the farm so it does not spoil before processing. Many countries prohibit the labelling of such milk as "pasteurized" but allow it to be marked "thermized", which refers to a lower-temperature process.<sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Effects_on_nutritional_and_sensory_characteristics_of_foods">Effects on nutritional and sensory characteristics of foods</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=9" title="Edit section: Effects on nutritional and sensory characteristics of foods"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Because of its mild heat treatment, pasteurization increases the shelf-life by a few days or weeks.<sup id="cite_ref-Fellows-2017_1-6" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> However, this mild heat also means there are only minor changes to heat-labile vitamins in the foods.<sup id="cite_ref-Rahman-1999_4-1" class="reference"><a href="#cite_note-Rahman-1999-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Milk_2">Milk</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=10" title="Edit section: Milk"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>According to a systematic review and meta-analysis,<sup id="cite_ref-Macdonald-2011_52-0" class="reference"><a href="#cite_note-Macdonald-2011-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> it was found that pasteurization appeared to reduce concentrations of vitamins <a href="/wiki/Vitamin_B12" title="Vitamin B12">B12</a> and <a href="/wiki/Vitamin_E" title="Vitamin E">E</a>, but it also increased concentrations of <a href="/wiki/Vitamin_A" title="Vitamin A">vitamin A</a>. However, in the review, there was only limited research regarding how much pasteurization affects A, B12, and E levels.<sup id="cite_ref-Macdonald-2011_52-1" class="reference"><a href="#cite_note-Macdonald-2011-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> Milk is not considered an important source of vitamins B12 or E in the North American diet, so the effects of pasteurization on the adult daily intake of these vitamins is negligible.<sup id="cite_ref-USDA-2001_53-0" class="reference"><a href="#cite_note-USDA-2001-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-USDA-2009_54-0" class="reference"><a href="#cite_note-USDA-2009-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> However, milk is considered an important source of vitamin A,<sup id="cite_ref-Haug-2007_55-0" class="reference"><a href="#cite_note-Haug-2007-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> and because pasteurization appears to increase vitamin A concentrations in milk, the effect of milk heat treatment on this vitamin is a not a major public health concern.<sup id="cite_ref-Macdonald-2011_52-2" class="reference"><a href="#cite_note-Macdonald-2011-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> Results of meta-analyses reveal that pasteurization of milk leads to a significant decrease in <a href="/wiki/Vitamin_C" title="Vitamin C">vitamin C</a> and <a href="/wiki/Folate" title="Folate">folate</a>, but milk is also not an important source of these vitamins.<sup id="cite_ref-Haug-2007_55-1" class="reference"><a href="#cite_note-Haug-2007-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-USDA-2009_54-1" class="reference"><a href="#cite_note-USDA-2009-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> A significant decrease in <a href="/wiki/Vitamin_B2" class="mw-redirect" title="Vitamin B2">vitamin B2</a> concentrations was found after pasteurization. Vitamin B2 is typically found in bovine milk at concentrations of 1.83 mg/liter. Because the recommended daily intake for adults is 1.1 mg/day,<sup id="cite_ref-USDA-2001_53-1" class="reference"><a href="#cite_note-USDA-2001-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> milk consumption greatly contributes to the recommended daily intake of this vitamin. With the exception of B2, pasteurization does not appear to be a concern in diminishing the <a href="/wiki/Nutritional_value" title="Nutritional value">nutritive value</a> of milk because milk is often not a primary source of these studied vitamins in the North American diet. </p> <div class="mw-heading mw-heading3"><h3 id="Sensory_effects">Sensory effects</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=11" title="Edit section: Sensory effects"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Pasteurization also has a small but measurable effect on the sensory attributes of the foods that are processed.<sup id="cite_ref-Fellows-2017_1-7" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> In fruit juices, pasteurization may result in loss of volatile aroma compounds.<sup id="cite_ref-Rahman-1999_4-2" class="reference"><a href="#cite_note-Rahman-1999-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Fruit juice products undergo a <a href="/wiki/Deaerator" title="Deaerator">deaeration</a> process prior to pasteurization that may be responsible for this loss. Deaeration also minimizes the loss of nutrients like vitamin C and <a href="/wiki/Carotene" title="Carotene">carotene</a>.<sup id="cite_ref-Fellows-2017_1-8" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> To prevent the decrease in quality resulting from the loss in volatile compounds, volatile recovery, though costly, can be utilized to produce higher-quality juice products.<sup id="cite_ref-Rahman-1999_4-3" class="reference"><a href="#cite_note-Rahman-1999-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>In regard to color, the pasteurization process does not have much effect on pigments such as <a href="/wiki/Chlorophyll" title="Chlorophyll">chlorophylls</a>, anthocyanins, and <a href="/wiki/Carotenoid" title="Carotenoid">carotenoids</a> in plants and animal tissues. In fruit juices, <a href="/wiki/Polyphenol_oxidase" title="Polyphenol oxidase">polyphenol oxidase</a> (PPO) is the main enzyme responsible for causing browning and color changes. However, this enzyme is deactivated in the deaeration step prior to pasteurization with the removal of oxygen.<sup id="cite_ref-Rahman-1999_4-4" class="reference"><a href="#cite_note-Rahman-1999-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>In milk, the color difference between pasteurized and raw milk is related to the <a href="/wiki/Homogenization_(chemistry)" title="Homogenization (chemistry)">homogenization</a> step that takes place prior to pasteurization. Before pasteurization milk is homogenized to emulsify its fat and water-soluble components, which results in the pasteurized milk having a whiter appearance compared to raw milk.<sup id="cite_ref-Fellows-2017_1-9" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> For vegetable products, color degradation is dependent on the temperature conditions and the duration of heating.<sup id="cite_ref-Peng-2017_56-0" class="reference"><a href="#cite_note-Peng-2017-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p><p>Pasteurization may result in some textural loss as a result of enzymatic and non-enzymatic transformations in the structure of <a href="/wiki/Pectin" title="Pectin">pectin</a> if the processing temperatures are too high as a result. However, with mild heat treatment pasteurization, tissue softening in the vegetables that causes textural loss is not of concern as long as the temperature does not get above 80 °C (176 °F).<sup id="cite_ref-Peng-2017_56-1" class="reference"><a href="#cite_note-Peng-2017-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Novel_pasteurization_methods">Novel pasteurization methods</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=12" title="Edit section: Novel pasteurization methods"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>"Pasteurizing" in the broad sense refers to any method that reduces microbes by an amount (<a href="/wiki/Log_reduction" title="Log reduction">log reduction</a>) equivalent to Pasteur's process. Novel processes, thermal and non-thermal, have been developed to pasteurize foods as a way of reducing the effects on nutritional and sensory characteristics of foods and preventing degradation of heat-labile nutrients. Pascalization or high pressure processing (HPP),<sup id="cite_ref-Fellows-2017_1-10" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Jan-et-al-2017_57-0" class="reference"><a href="#cite_note-Jan-et-al-2017-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Sui-et-al-2021_58-0" class="reference"><a href="#cite_note-Sui-et-al-2021-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> pulsed electric field (PEF),<sup id="cite_ref-Fellows-2017_1-11" class="reference"><a href="#cite_note-Fellows-2017-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Jan-et-al-2017_57-1" class="reference"><a href="#cite_note-Jan-et-al-2017-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Sui-et-al-2021_58-1" class="reference"><a href="#cite_note-Sui-et-al-2021-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Ionising_radiation" class="mw-redirect" title="Ionising radiation">ionising radiation</a>, <a href="/w/index.php?title=High_pressure_homogenisation&action=edit&redlink=1" class="new" title="High pressure homogenisation (page does not exist)">high pressure homogenisation</a>, <a href="/w/index.php?title=UV_decontamination&action=edit&redlink=1" class="new" title="UV decontamination (page does not exist)">UV decontamination</a>, <a href="/w/index.php?title=Pulsed_high_intensity_light&action=edit&redlink=1" class="new" title="Pulsed high intensity light (page does not exist)">pulsed high intensity light</a>, <a href="/w/index.php?title=High_intensity_laser&action=edit&redlink=1" class="new" title="High intensity laser (page does not exist)">high intensity laser</a>, <a href="/w/index.php?title=Pulsed_white_light&action=edit&redlink=1" class="new" title="Pulsed white light (page does not exist)">pulsed white light</a>, <a href="/w/index.php?title=High_power_ultrasound&action=edit&redlink=1" class="new" title="High power ultrasound (page does not exist)">high power ultrasound</a>, <a href="/w/index.php?title=Oscillating_magnetic_fields&action=edit&redlink=1" class="new" title="Oscillating magnetic fields (page does not exist)">oscillating magnetic fields</a>, <a href="/w/index.php?title=High_voltage_arc_discharge&action=edit&redlink=1" class="new" title="High voltage arc discharge (page does not exist)">high voltage arc discharge</a>, and <a href="/w/index.php?title=Streamer_plasma&action=edit&redlink=1" class="new" title="Streamer plasma (page does not exist)">streamer plasma</a><sup id="cite_ref-Jan-et-al-2017_57-2" class="reference"><a href="#cite_note-Jan-et-al-2017-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Sui-et-al-2021_58-2" class="reference"><a href="#cite_note-Sui-et-al-2021-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> are examples of these non-thermal pasteurization methods that are currently commercially utilized. </p><p><a href="/wiki/Microwave_volumetric_heating" title="Microwave volumetric heating">Microwave volumetric heating</a> (MVH) is the newest available pasteurization technology. It uses <a href="/wiki/Microwave" title="Microwave">microwaves</a> to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved.<sup id="cite_ref-micromilk2_59-0" class="reference"><a href="#cite_note-micromilk2-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Products_that_are_commonly_pasteurized">Products that are commonly pasteurized</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=13" title="Edit section: Products that are commonly pasteurized"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Beer" title="Beer">Beer</a></li> <li><a href="/wiki/Canned_food" class="mw-redirect" title="Canned food">Canned food</a></li> <li><a href="/wiki/Dairy_Products" class="mw-redirect" title="Dairy Products">Dairy products</a></li> <li><a href="/wiki/Pasteurized_eggs" title="Pasteurized eggs">Eggs</a></li> <li><a href="/wiki/Milk" title="Milk">Milk</a></li> <li><a href="/wiki/Juice" title="Juice">Juices</a></li> <li><a href="/wiki/Low_Alcoholic_Beverages" class="mw-redirect" title="Low Alcoholic Beverages">Low alcoholic beverages</a></li> <li><a href="/wiki/Syrup" title="Syrup">Syrups</a></li> <li><a href="/wiki/Vinegar" title="Vinegar">Vinegar</a></li> <li><a href="/wiki/Water" title="Water">Water</a></li> <li><a href="/wiki/Wine" title="Wine">Wines</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=14" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output 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href="/wiki/Thermoduric_bacteria" class="mw-redirect" title="Thermoduric bacteria">Thermoduric bacteria</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Food preservation</a></li> <li><a href="/wiki/Food_storage" title="Food storage">Food storage</a></li> <li><a href="/wiki/Food_microbiology" title="Food microbiology">Food microbiology</a></li> <li><a href="/wiki/Sterilization_(microbiology)" title="Sterilization (microbiology)">Sterilization</a></li> <li><a href="/wiki/Thermization" title="Thermization">Thermization</a></li> <li><a href="/wiki/Tyndallization" title="Tyndallization">Tyndallization</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=15" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-Fellows-2017-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-Fellows-2017_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-9"><sup><i><b>j</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-10"><sup><i><b>k</b></i></sup></a> <a href="#cite_ref-Fellows-2017_1-11"><sup><i><b>l</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFFellows2017" class="citation book cs1">Fellows, P. J. (2017). <i>Food Processing Technology Principles and Practice</i>. Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 563–578. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-08-101907-8" title="Special:BookSources/978-0-08-101907-8"><bdi>978-0-08-101907-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Processing+Technology+Principles+and+Practice&rft.pages=563-578&rft.pub=Woodhead+Publishing+Series+in+Food+Science%2C+Technology+and+Nutrition&rft.date=2017&rft.isbn=978-0-08-101907-8&rft.aulast=Fellows&rft.aufirst=P.+J.&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-Tewari-2007-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-Tewari-2007_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Tewari-2007_2-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Tewari-2007_2-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Tewari-2007_2-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTewariJuneja2007" class="citation book cs1">Tewari, Gaurav; Juneja, Vijay K. (2007). <span class="id-lock-limited" title="Free access subject to limited trial, subscription normally required"><a rel="nofollow" class="external text" href="https://archive.org/details/advancesthermaln00tewa"><i>Advances in Thermal and Non-Thermal Food Preservation</i></a></span>. Blackwell Publishing. pp. <a rel="nofollow" class="external text" href="https://archive.org/details/advancesthermaln00tewa/page/n10">3</a>, 96, 116. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780813829685" title="Special:BookSources/9780813829685"><bdi>9780813829685</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Advances+in+Thermal+and+Non-Thermal+Food+Preservation&rft.pages=3%2C+96%2C+116&rft.pub=Blackwell+Publishing&rft.date=2007&rft.isbn=9780813829685&rft.aulast=Tewari&rft.aufirst=Gaurav&rft.au=Juneja%2C+Vijay+K.&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fadvancesthermaln00tewa&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-Milkfacts-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-Milkfacts_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Milkfacts_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://milkfacts.info/Milk%20Processing/Heat%20Treatments%20and%20Pasteurization.htm">"Heat Treatments and Pasteurisation"</a>. <i>milkfacts.info</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20070605083217/http://milkfacts.info/Milk%20Processing/Heat%20Treatments%20and%20Pasteurization.htm">Archived</a> from the original on 5 June 2007<span class="reference-accessdate">. Retrieved <span class="nowrap">12 December</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=milkfacts.info&rft.atitle=Heat+Treatments+and+Pasteurisation&rft_id=http%3A%2F%2Fmilkfacts.info%2FMilk%2520Processing%2FHeat%2520Treatments%2520and%2520Pasteurization.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-Rahman-1999-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-Rahman-1999_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Rahman-1999_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Rahman-1999_4-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Rahman-1999_4-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-Rahman-1999_4-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRahman1999" class="citation book cs1">Rahman, M. Shafiur (21 January 1999). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=vus1aZ1-sCkC&pg=PA102"><i>Handbook of Food Preservation</i></a>. CRC Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8247-0209-0" title="Special:BookSources/978-0-8247-0209-0"><bdi>978-0-8247-0209-0</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220719140715/https://books.google.com/books?id=vus1aZ1-sCkC&pg=PA102">Archived</a> from the original on 19 July 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">30 March</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Handbook+of+Food+Preservation&rft.pub=CRC+Press&rft.date=1999-01-21&rft.isbn=978-0-8247-0209-0&rft.aulast=Rahman&rft.aufirst=M.+Shafiur&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dvus1aZ1-sCkC%26pg%3DPA102&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHornsey,_Ian_Spencer_and_George_Bacon2003" class="citation book cs1">Hornsey, Ian Spencer and George Bacon (2003). <a rel="nofollow" class="external text" href="http://www.cse.iitk.ac.in/users/amit/books/hornsey-2003-history-of-beer.html"><i>A History of Beer and Brewing</i></a>. <a href="/wiki/Royal_Society_of_Chemistry" title="Royal Society of Chemistry">Royal Society of Chemistry</a>. p. 30. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-85404-630-0" title="Special:BookSources/978-0-85404-630-0"><bdi>978-0-85404-630-0</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200812214517/https://www.cse.iitk.ac.in/users/amit/books/hornsey-2003-history-of-beer.html/">Archived</a> from the original on 12 August 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">2 January</span> 2011</span>. <q>[…] sake is pasteurized and it is interesting to note that a pasteurization technique was first mentioned in 1568 in the _Tamonin-nikki_, the diary of a Buddhist monk, indicating that it was practiced in Japan some 300 years before Pasteur. In China, the first country in East Asia to develop a form of pasteurization, the earliest record of the process is said to date from 1117.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+History+of+Beer+and+Brewing&rft.pages=30&rft.pub=Royal+Society+of+Chemistry&rft.date=2003&rft.isbn=978-0-85404-630-0&rft.au=Hornsey%2C+Ian+Spencer+and+George+Bacon&rft_id=http%3A%2F%2Fwww.cse.iitk.ac.in%2Fusers%2Famit%2Fbooks%2Fhornsey-2003-history-of-beer.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-VR19282-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-VR19282_6-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVallery-Radot2003" class="citation book cs1">Vallery-Radot, René (1 March 2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=rQ_hjAuH9xEC&pg=PA113"><i>Life of Pasteur 1928</i></a>. Kessinger. pp. 113–14. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7661-4352-4" title="Special:BookSources/978-0-7661-4352-4"><bdi>978-0-7661-4352-4</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160101072908/https://books.google.com/books?id=rQ_hjAuH9xEC&pg=PA113">Archived</a> from the original on 1 January 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">8 January</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Life+of+Pasteur+1928&rft.pages=113-14&rft.pub=Kessinger&rft.date=2003-03-01&rft.isbn=978-0-7661-4352-4&rft.aulast=Vallery-Radot&rft.aufirst=Ren%C3%A9&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DrQ_hjAuH9xEC%26pg%3DPA113&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-biodict23-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-biodict23_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-biodict23_7-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-biodict23_7-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLance_Day,_Ian_McNeil1996" class="citation book cs1">Lance Day, Ian McNeil, ed. (1996). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/isbn_9780415060424"><i>Biographical Dictionary of the History of Technology</i></a></span>. Routledge. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-415-19399-3" title="Special:BookSources/978-0-415-19399-3"><bdi>978-0-415-19399-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Biographical+Dictionary+of+the+History+of+Technology&rft.pub=Routledge&rft.date=1996&rft.isbn=978-0-415-19399-3&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fisbn_9780415060424&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGordon_L._Robertson1998" class="citation book cs1">Gordon L. Robertson (1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=cFzIphx7CUQC&pg=PA187"><i>Food Packaging: Principles End Practice</i></a>. Marcel Dekker. p. 187. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8247-0175-8" title="Special:BookSources/978-0-8247-0175-8"><bdi>978-0-8247-0175-8</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200819023857/https://books.google.com/books?id=cFzIphx7CUQC&pg=PA187">Archived</a> from the original on 19 August 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">8 January</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Packaging%3A+Principles+End+Practice&rft.pages=187&rft.pub=Marcel+Dekker&rft.date=1998&rft.isbn=978-0-8247-0175-8&rft.au=Gordon+L.+Robertson&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DcFzIphx7CUQC%26pg%3DPA187&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110101210920/http://www.historyofscience.com/G2I/timeline/index.php?id=2541">"The First Book on Modern Food Preservation Methods (1810)"</a>. Historyofscience.com. 29 September 2009. Archived from <a rel="nofollow" class="external text" href="http://www.historyofscience.com/G2I/timeline/index.php?id=2541">the original</a> on 1 January 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">19 March</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+First+Book+on+Modern+Food+Preservation+Methods+%281810%29&rft.pub=Historyofscience.com&rft.date=2009-09-29&rft_id=http%3A%2F%2Fwww.historyofscience.com%2FG2I%2Ftimeline%2Findex.php%3Fid%3D2541&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWiley1994" class="citation book cs1">Wiley, R. C (1994). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=dTLjD_irdS4C&pg=PA66"><i>Minimally processed refrigerated fruits and vegetables</i></a>. Springer. p. 66. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-412-05571-3" title="Special:BookSources/978-0-412-05571-3"><bdi>978-0-412-05571-3</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200819035226/https://books.google.com/books?id=dTLjD_irdS4C&pg=PA66">Archived</a> from the original on 19 August 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">8 January</span> 2016</span>. <q>Nicolas Appert in 1810 was probably the first person […]</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Minimally+processed+refrigerated+fruits+and+vegetables&rft.pages=66&rft.pub=Springer&rft.date=1994&rft.isbn=978-0-412-05571-3&rft.aulast=Wiley&rft.aufirst=R.+C&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DdTLjD_irdS4C%26pg%3DPA66&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGarcia,_Adrian2009" class="citation journal cs1">Garcia, Adrian, Rebeca, Jean (March 2009). "Nicolas Appert: Inventor and Manufacturer". <i>Food Reviews International</i>. <b>25</b> (2): 115–125. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1080%2F87559120802682656">10.1080/87559120802682656</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:83865891">83865891</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Reviews+International&rft.atitle=Nicolas+Appert%3A+Inventor+and+Manufacturer&rft.volume=25&rft.issue=2&rft.pages=115-125&rft.date=2009-03&rft_id=info%3Adoi%2F10.1080%2F87559120802682656&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A83865891%23id-name%3DS2CID&rft.aulast=Garcia%2C+Adrian&rft.aufirst=Rebeca%2C+Jean&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_journal" title="Template:Cite journal">cite journal</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>)</span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFToffler2022" class="citation book cs1">Toffler, Alvin (11 January 2022). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=CVNSEAAAQBAJ&dq=future+shock+appert&pg=PA542"><i>Future Shock</i></a>. Random House Publishing Group. p. 27. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-593-15976-7" title="Special:BookSources/978-0-593-15976-7"><bdi>978-0-593-15976-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Future+Shock&rft.pages=27&rft.pub=Random+House+Publishing+Group&rft.date=2022-01-11&rft.isbn=978-0-593-15976-7&rft.aulast=Toffler&rft.aufirst=Alvin&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DCVNSEAAAQBAJ%26dq%3Dfuture%2Bshock%2Bappert%26pg%3DPA542&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-VR192822-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-VR192822_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-VR192822_13-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVallery-Radot2003" class="citation book cs1">Vallery-Radot, René (1 March 2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=k3UTAAAAYAAJ"><i>Life of Pasteur 1928</i></a>. pp. 113–14. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7661-4352-4" title="Special:BookSources/978-0-7661-4352-4"><bdi>978-0-7661-4352-4</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220719140715/https://www.google.ca/books/edition/The_Life_of_Pasteur/k3UTAAAAYAAJ?hl=en&gbpv=0">Archived</a> from the original on 19 July 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">22 December</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Life+of+Pasteur+1928&rft.pages=113-14&rft.date=2003-03-01&rft.isbn=978-0-7661-4352-4&rft.aulast=Vallery-Radot&rft.aufirst=Ren%C3%A9&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dk3UTAAAAYAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20150503190420/http://www.bbc.co.uk/history/historic_figures/pasteur_louis.shtml">"History – Louis Pasteur"</a>. BBC. 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John Wiley & Songs, Inc., new Jersey. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-471-24410-4" title="Special:BookSources/0-471-24410-4">0-471-24410-4</a>.</span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.sciencehistory.org/stories/magazine/the-lingering-heat-over-pasteurized-milk/">"The Lingering Heat over Pasteurized Milk"</a>. <i>Science History Institute</i><span class="reference-accessdate">. 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CRC Press. p. 88. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4200-6862-7" title="Special:BookSources/978-1-4200-6862-7"><bdi>978-1-4200-6862-7</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20130602041236/http://books.google.com/books?id=AbOrQP33U6EC&pg=PA88">Archived</a> from the original on 2 June 2013<span class="reference-accessdate">. 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"Non-thermal processing in food applications: A review". <i><a href="/wiki/International_Journal_of_Food_Sciences_and_Nutrition" title="International Journal of Food Sciences and Nutrition">International Journal of Food Sciences and Nutrition</a></i>. <b>2</b> (6): 171–180.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=International+Journal+of+Food+Sciences+and+Nutrition&rft.atitle=Non-thermal+processing+in+food+applications%3A+A+review&rft.volume=2&rft.issue=6&rft.pages=171-180&rft.date=2017&rft.aulast=Jan&rft.aufirst=Awsi&rft.au=Sood%2C+Monika&rft.au=Sofi%2C+S.+A.&rft.au=Norzom%2C+Tsering&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-Sui-et-al-2021-58"><span class="mw-cite-backlink">^ <a href="#cite_ref-Sui-et-al-2021_58-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Sui-et-al-2021_58-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Sui-et-al-2021_58-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSuiZhangJiang2021" class="citation journal cs1">Sui, Xiaonan; Zhang, Tianyi; Jiang, Lianzhou (25 March 2021). <a rel="nofollow" class="external text" href="https://doi.org/10.1146%2Fannurev-food-062220-104405">"Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies"</a>. <i><a href="/wiki/Annual_Review_of_Food_Science_and_Technology" title="Annual Review of Food Science and Technology">Annual Review of Food Science and Technology</a></i>. <b>12</b> (1). <a href="/wiki/Annual_Reviews_(publisher)" title="Annual Reviews (publisher)">Annual Reviews</a>: 119–147. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1146%2Fannurev-food-062220-104405">10.1146/annurev-food-062220-104405</a></span>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/1941-1413">1941-1413</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/33317319">33317319</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:229178367">229178367</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Annual+Review+of+Food+Science+and+Technology&rft.atitle=Soy+Protein%3A+Molecular+Structure+Revisited+and+Recent+Advances+in+Processing+Technologies&rft.volume=12&rft.issue=1&rft.pages=119-147&rft.date=2021-03-25&rft.issn=1941-1413&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A229178367%23id-name%3DS2CID&rft_id=info%3Apmid%2F33317319&rft_id=info%3Adoi%2F10.1146%2Fannurev-food-062220-104405&rft.aulast=Sui&rft.aufirst=Xiaonan&rft.au=Zhang%2C+Tianyi&rft.au=Jiang%2C+Lianzhou&rft_id=https%3A%2F%2Fdoi.org%2F10.1146%252Fannurev-food-062220-104405&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> <li id="cite_note-micromilk2-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-micromilk2_59-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.sciencedaily.com/releases/2013/11/131115104614.htm">"Gentle pasteurization of milk – with microwaves"</a>. <i>ScienceDaily</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20180517152846/https://www.sciencedaily.com/releases/2013/11/131115104614.htm">Archived</a> from the original on 17 May 2018<span class="reference-accessdate">. Retrieved <span class="nowrap">9 March</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=ScienceDaily&rft.atitle=Gentle+pasteurization+of+milk+%E2%80%93+with+microwaves&rft_id=https%3A%2F%2Fwww.sciencedaily.com%2Freleases%2F2013%2F11%2F131115104614.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pasteurization&action=edit&section=16" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120503232553/http://realmilk.com/documents/expert-testimony-0508.pdf">Raw milk expert testimony dated: April 25, 2008 Case: Organic Dairy Company, LLC, and Claravale Farm, Inc., Plaintiffs, vs. No. CU-07-00204 State of California and A.G. Kawamura, Secretary of California Department of Food and Agriculture, – Expert Witnesses: Dr. Theodore Beals & Dr. Ronald Hull</a></li> <li>An alternate view on the alleged safety of pasteurized vs. natural milk from Johns Hopkins University: <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.realmilk.com/safety/the-johns-hopkins-raw-milk-study/">"The Johns Hopkins Raw Milk Study – A Campaign for Real Milk"</a>. <i>Realmilk.com</i>. 12 August 2015.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Realmilk.com&rft.atitle=The+Johns+Hopkins+Raw+Milk+Study+%E2%80%93+A+Campaign+for+Real+Milk&rft.date=2015-08-12&rft_id=http%3A%2F%2Fwww.realmilk.com%2Fsafety%2Fthe-johns-hopkins-raw-milk-study%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></li> <li><a rel="nofollow" class="external text" href="https://web.archive.org/web/20141227032153/http://www.innovatewithdairy.com/SiteCollectionDocuments/Unraveling%20the%20Mysteries%20of%20Shelf%20Lifepdf.pdf">Unraveling the mysteries of extended shelf life</a></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHatch2006" class="citation book cs1">Hatch, Sybil E (1 January 2006). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/changingourworld00hatc"><i>Changing our world: true stories of women engineers</i></a></span>. Reston, Va.: American Society of Civil Engineers. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7844-0841-4" title="Special:BookSources/978-0-7844-0841-4"><bdi>978-0-7844-0841-4</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/62330858">62330858</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Changing+our+world%3A+true+stories+of+women+engineers&rft.place=Reston%2C+Va.&rft.pub=American+Society+of+Civil+Engineers&rft.date=2006-01-01&rft_id=info%3Aoclcnum%2F62330858&rft.isbn=978-0-7844-0841-4&rft.aulast=Hatch&rft.aufirst=Sybil+E&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fchangingourworld00hatc&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasteurization" class="Z3988"></span></li></ul> <style 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class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dry_roasting" title="Dry roasting">Dry roasting</a></li> <li><a href="/wiki/Hot_salt_frying" title="Hot salt frying">Hot salt frying</a></li> <li><a href="/wiki/Searing" title="Searing">Searing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Convection</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (modern)</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Radiation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charbroiler" title="Charbroiler">Charbroiler</a></li> <li><a href="/wiki/Grilling" title="Grilling">Grilling (charbroiling)</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (traditional)</a></li> <li><a href="/wiki/Rotisserie" title="Rotisserie">Rotisserie</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toasting</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Wet</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blanching_(cooking)" title="Blanching (cooking)">Blanching</a></li> <li><a href="/wiki/Boiling#In_cooking" title="Boiling">Boiling</a></li> <li><a href="/wiki/Decoction" title="Decoction">Decoction</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li> <li><a href="/wiki/Shocking_(cooking)" title="Shocking (cooking)">Shocking</a></li> <li><a href="/wiki/Reduction_(cooking)" title="Reduction (cooking)">Reduction</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coddling" title="Coddling">Coddling</a></li> <li><a href="/wiki/Creaming_(cooking)" title="Creaming (cooking)">Creaming</a></li> <li><a href="/wiki/Infusion" title="Infusion">Infusion</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poaching</a></li> <li><a href="/wiki/Simmering" title="Simmering">Simmering</a></li> <li><a href="/wiki/Slow_cooking" class="mw-redirect" title="Slow cooking">Slow cooking</a></li> <li><a href="/wiki/Smothering_(cooking)" title="Smothering (cooking)">Smothering</a></li> <li><a href="/wiki/Steeping" title="Steeping">Steeping</a></li> <li><a href="/wiki/Stew" title="Stew">Stewing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Indirect heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bain-marie" title="Bain-marie">Bain-marie (Double boiling)</a></li> <li><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">Sous-vide</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fat-based</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Basting_(cooking)" title="Basting (cooking)">Basting</a></li> <li><a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">Blackening</a></li> <li><a href="/wiki/Browning_(cooking)" title="Browning (cooking)">Browning</a></li> <li><a href="/wiki/Frying" title="Frying">Frying</a></li> <li><a href="/wiki/Deep_frying" title="Deep frying">Deep frying</a></li> <li><a href="/wiki/Pan_frying" title="Pan frying">Pan frying</a></li> <li><a href="/wiki/Shallow_frying" title="Shallow frying">Shallow frying</a></li> <li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Saut%C3%A9ing" title="Sautéing">Sautéing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gentle_frying" title="Gentle frying">Gentle frying</a></li> <li><a href="/wiki/Sweating_(cooking)" title="Sweating (cooking)">Sweating</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Mixed medium</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carryover_cooking" title="Carryover cooking">Carryover cooking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecuing</a></li> <li><a href="/wiki/Braising" title="Braising">Braising</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a></li> <li><a href="/wiki/Deglazing_(cooking)" title="Deglazing (cooking)">Deglazing</a></li> <li><a href="/wiki/Flamb%C3%A9" title="Flambé">Flambé</a></li> <li><a href="/wiki/Fricassee" title="Fricassee">Fricassee</a></li> <li><a href="/wiki/Indirect_grilling" title="Indirect grilling">Indirect grilling/Plank cooking</a></li> <li><a href="/wiki/Stir_frying#Chao_technique" title="Stir frying">Stir frying (chao)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Device-based</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air_fryer" class="mw-redirect" title="Air fryer">Air frying</a></li> <li><a href="/wiki/Microwave_oven" title="Microwave oven">Microwaving</a></li> <li><a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">Pressure cooking</a></li> <li><a href="/wiki/Pressure_frying" title="Pressure frying">Pressure frying</a></li> <li><a href="/wiki/Slow_cooker" title="Slow cooker">Slow cooker</a></li> <li><a href="/wiki/Thermal_cooking" title="Thermal cooking">Thermal cooking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-heat</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aging_(food)" title="Aging (food)">Aging</a></li> <li><a href="/wiki/Brining" title="Brining">Brining</a></li> <li><a href="/wiki/Igunaq" title="Igunaq">Burying in ground</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing</a></li> <li><a href="/wiki/Food_drying" title="Food drying">Drying</a></li> <li><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermenting</a></li> <li><a href="/wiki/Juicing" title="Juicing">Juicing</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickling</a></li> <li><a href="/wiki/Pur%C3%A9e" title="Purée">Purée</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Souring" title="Souring">Souring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cooking_appliances" title="List of cooking appliances">List of cooking appliances</a></li> <li><a href="/wiki/List_of_cooking_vessels" title="List of cooking vessels">List of cooking vessels</a></li> <li><a href="/wiki/Outdoor_cooking" title="Outdoor cooking">Outdoor cooking</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Food preparation</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Food preservation</a></li> <li><a href="/wiki/Food_safety" title="Food safety">Food safety</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Cuisine" title="Category:Cuisine">Category</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Milk" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Milk_navbox" title="Template:Milk navbox"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Milk_navbox" title="Template talk:Milk navbox"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Milk_navbox" title="Special:EditPage/Template:Milk navbox"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Milk" style="font-size:114%;margin:0 4em"><a href="/wiki/Milk" title="Milk">Milk</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Source</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Buffalo_milk" class="mw-redirect" title="Buffalo milk">Buffalo</a></li> <li><a href="/wiki/Camel_milk" title="Camel milk">Camel</a></li> <li><a href="/wiki/Milk" title="Milk">Cow</a></li> <li><a href="/wiki/Donkey_milk" title="Donkey milk">Donkey</a></li> <li><a href="/wiki/Goat_milk" title="Goat milk">Goat</a></li> <li><a href="/wiki/Mare_milk" title="Mare milk">Horse</a></li> <li><a href="/wiki/Breast_milk" title="Breast milk">Human</a> <ul><li><a href="/wiki/Colostrum" title="Colostrum">Colostrum</a></li> <li><a href="/wiki/Witch%27s_milk" title="Witch's milk">Newborn</a></li></ul></li> <li><a href="/wiki/Moose_milk" title="Moose milk">Moose</a></li> <li><a href="/wiki/Pig_milk" title="Pig milk">Pig</a></li> <li><a href="/wiki/Sheep_milk" class="mw-redirect" title="Sheep milk">Sheep</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="5" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Milk_001.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/28/Milk_001.JPG/63px-Milk_001.JPG" decoding="async" width="63" height="84" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/28/Milk_001.JPG/95px-Milk_001.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/28/Milk_001.JPG/126px-Milk_001.JPG 2x" data-file-width="1431" data-file-height="1908" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/A2_milk" title="A2 milk">A2</a></li> <li><a href="/wiki/Baked_milk" title="Baked milk">Baked</a></li> <li><a href="/wiki/Carbonated_milk" title="Carbonated milk">Carbonated</a></li> <li><a href="/wiki/Condensed_milk" title="Condensed milk">Condensed</a></li> <li><a href="/wiki/Evaporated_milk" title="Evaporated milk">Evaporated</a></li> <li><a href="/wiki/Filled_milk" title="Filled milk">Filled</a></li> <li><a href="/wiki/Flavored_milk" title="Flavored milk">Flavored</a> <ul><li><a href="/wiki/Anijsmelk" title="Anijsmelk">Anise</a></li> <li><a href="/wiki/Chocolate_milk" title="Chocolate milk">Chocolate</a></li> <li><a href="/wiki/Coffee_milk" title="Coffee milk">Coffee</a></li> <li><a href="/wiki/Papaya_milk" title="Papaya milk">Papaya</a></li> <li><a href="/wiki/Strawberry_milk" class="mw-redirect" title="Strawberry milk">Strawberry</a></li> <li><a href="/wiki/Vanilla_milk" title="Vanilla milk">Vanilla</a></li> <li><a href="/wiki/Watermelon_milk" title="Watermelon milk">Watermelon</a></li></ul></li> <li><a href="/wiki/Haymilk" title="Haymilk">Haymilk</a></li> <li><a href="/wiki/Malted_milk" title="Malted milk">Malted</a></li> <li><a href="/wiki/Organic_milk" title="Organic milk">Organic</a></li> <li><a href="/wiki/Pasteurized_milk" class="mw-redirect" title="Pasteurized milk">Pasteurized</a></li> <li><a href="/wiki/Powdered_milk" title="Powdered milk">Powdered</a></li> <li><a href="/wiki/Raw_milk" title="Raw milk">Raw</a></li> <li><a href="/wiki/Scalded_milk" title="Scalded milk">Scalded</a></li> <li><a href="/wiki/Skimmed_milk" title="Skimmed milk">Skimmed</a></li> <li><a href="/wiki/Soured_milk" title="Soured milk">Soured</a></li> <li><a href="/wiki/Toned_milk" title="Toned milk">Toned</a></li> <li><a href="/wiki/Ultra-high-temperature_processing" title="Ultra-high-temperature processing">UHT</a></li> <li><a href="/wiki/Ultrafiltered_milk" title="Ultrafiltered milk">Ultrafiltered</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Products</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Doogh" title="Doogh">Ayran</a></li> <li><a href="/wiki/Butter" title="Butter">Butter</a></li> <li><a href="/wiki/Buttermilk" title="Buttermilk">Buttermilk</a></li> <li><a href="/wiki/Cheese" title="Cheese">Cheese</a></li> <li><a href="/wiki/Cream" title="Cream">Cream</a></li> <li><a href="/wiki/Curd" title="Curd">Curd</a></li> <li><a href="/wiki/Custard" title="Custard">Custard</a></li> <li><a href="/wiki/Ghee" title="Ghee">Ghee</a></li> <li><a href="/wiki/Ice_cream" title="Ice cream">Ice cream</a> <ul><li><a href="/wiki/Ice_milk" title="Ice milk">Ice milk</a></li></ul></li> <li><a href="/wiki/Breast_milk_jewelry" title="Breast milk jewelry">Jewelry</a></li> <li><a href="/wiki/Filmj%C3%B6lk" title="Filmjölk">Filmjölk</a></li> <li><a href="/wiki/Kefir" title="Kefir">Kefir</a></li> <li><a href="/wiki/Kumis" title="Kumis">Kumis</a></li> <li><a href="/wiki/Milkshake" title="Milkshake">Milkshake</a></li> <li><a href="/wiki/Skyr" title="Skyr">Skyr</a></li> <li><a href="/wiki/Sour_cream" title="Sour cream">Sour cream</a> <ul><li><a href="/wiki/Cr%C3%A8me_fra%C3%AEche" title="Crème fraîche">Crème fraîche</a></li></ul></li> <li><a href="/wiki/Whey" title="Whey">Whey</a></li> <li><a href="/wiki/Ymer_(dairy_product)" title="Ymer (dairy product)">Ymer</a></li> <li><a href="/wiki/Yogurt" title="Yogurt">Yogurt</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Containers</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bag-in-box" title="Bag-in-box">Bag-in-box</a></li> <li><a href="/wiki/Glass_milk_bottle" title="Glass milk bottle">Glass milk bottle</a></li> <li><a href="/wiki/Jug" title="Jug">Jug</a></li> <li><a href="/wiki/Milk_bag" title="Milk bag">Milk bag</a></li> <li><a href="/wiki/Milk_carton" class="mw-redirect" title="Milk carton">Milk carton</a></li> <li><a href="/wiki/Milk_churn" title="Milk churn">Milk churn</a></li> <li><a href="/wiki/Milk_crate" title="Milk crate">Milk crate</a></li> <li><a href="/wiki/Milk_delivery" title="Milk delivery">Milk delivery</a></li> <li><a href="/wiki/Plastic_milk_container" title="Plastic milk container">Plastic milk container</a></li> <li><a href="/wiki/Square_milk_jug" title="Square milk jug">Square milk jug</a></li> <li><a href="/wiki/Tetra_Brik" title="Tetra Brik">Tetra Brik</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Topics</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Milk_allergy" title="Milk allergy">Allergy</a></li> <li><a href="/wiki/Dairy" title="Dairy">Dairy</a></li> <li><a href="/wiki/Fidel_Castro_and_dairy" title="Fidel Castro and dairy">Fidel Castro and dairy</a></li> <li><a href="/wiki/Lactation" title="Lactation">Lactation</a> <ul><li><a href="/wiki/Breastfeeding" title="Breastfeeding">Breastfeeding</a></li></ul></li> <li><a href="/wiki/Milking" title="Milking">Milking</a> <ul><li><a href="/wiki/Milking_pipeline" title="Milking pipeline">Pipeline</a></li></ul></li> <li><a href="/wiki/Milkmaid" title="Milkmaid">Milkmaid</a></li> <li><a href="/wiki/Milkman" class="mw-redirect" title="Milkman">Milkman</a></li> <li><a href="/wiki/Milk_quotas_in_the_United_Kingdom" title="Milk quotas in the United Kingdom">Milk quotas in the United Kingdom</a></li> <li><a href="/wiki/World_Milk_Day" title="World Milk Day">World Milk Day</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Milk" title="Category:Milk">Category</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"><style data-mw-deduplicate="TemplateStyles:r1038841319">.mw-parser-output .tooltip-dotted{border-bottom:1px dotted;cursor:help}</style></div><div role="navigation" class="navbox authority-control" aria-label="Navbox" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="row" class="navbox-group" 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