Mindanao State University – Main Campus

Title

PASTEURIZATION

Subject

GEC108-Vv2

Sub by:

BANTUGAN, Faisah Macalangcom

Sub to:

BRIONES, Rachel John Romano

May 2024
 Table Content:

1. History of Pasteurization
2. Pasteurization
3. Pasteurization is used for:
4. Food used for Pasteurization
5. Types of Pasteurization
6. Pasteurization Temperatures

1. History of Pasteurization

It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864
Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused
spoilage., preventing these beverages from turning sour. The process achieves this by eliminating
pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage.
Today, pasteurization is used widely in the dairy industry and other food processing industries to
achieve food preservation and food safety.

2. What is Pasteurization?

Pasteurization is a type of sterilization which is used to kill all the pathogenic micro-
organisms present in the food product.

3. Pasteurization is used for:

 When more rigorous treatment might harm the quality of products.
 When one aims to kill Pathogen
 When the main spoilage organism are not very heat resistant
 When comparing organisms to be killed
 4. Food used for Pasteurization

Milk

Milk Product

Cream

Fruit Juices

Egg

5. Types of Pasteurization
1. Ultra High Temperature (UHT) (130°C for 1sec)
2. VAT Pasteurization [60°C for 20min]
3. High Temperature short time (HTST) Pasteurization [72°C for 20sec]
4. Low temperature long time (LTLT) Pasteurization [63°C for 30 min]
6. Pasteurization Temperature

Temperature Time

63°C (145°F) 30 min

72°C (161°F) 15 sec

89°C (191°F) 1.0 sec

90°C (194°F) 0.5 sec

94°C (201°F) 0.1 sec

98°C (204°F) 0.05 sec