ȘCOALA GIMNAZIALĂ ”IOAN BAN-DASCĂLU” POIANA SIBIULUI,

ROMANIA

“Inventions and Cultural Behaviour”

Learning/Teaching/Training Activities - in A Pobra do
Caramiñal , SPAIN
between 22-28 October 2017

PASTEURISATION
PASTEURISATION
 Pasteurisation is a process that kills microbes in food and espacilly in
liquids (for example: beer, wine, milk, juice etc.).
It was invented in 1865 by a french scientist, Louis Pasteur, at the
request of Napoleon the Third in order to kill most of the bacteria that
caused spoilage (for wine and beer). This method consists on heating at
60-70 degrees followed by a cooling at 4-6 degrees. This way the food and
drinks can be safely preserved, keeping their properties intact.

LOUIS PASTEUR
 MILK PASTEURISATION
This process was applied when scientists discovered
that bacillus tuberculosis was sent by consumption
of contaminated milk. To remove this pathogen, it
was developed LTLT process (low temperature, long
time). The first pasteurised milk produced for large-
scale marketing was obtained in 1882 by using a
different method – HTST (high temperature, short
time) and the first law governing the obligation to
apply the milk process appears in Chicago in 1908.
MILK PASTEURISATION - METHODS

1. “BATCH” METHOD

It is the simplest one. The milk is heated in a large pot until it reaches 63
degrees and is kept at this temperature for at least 30 seconds.
The process can be applied lightly even at home, with the only condition
that the milk is continuously mixed, so that each particle is heated.
2. HTST METHOD / “FLASH”
This method consists
on keeping the milk at
72 degrees for like 15
seconds and than it is
quickly cooled at 4-6
degrees. It is based on
the process discovered
by Pasteur, which leads
to the removal of most
bacteria.
THANK YOU
FOR YOUR
ATTENTION!