Explanation

Pasteurization involves heating milk to a specific temperature to kill harmful bacteria and pathogens. Developed by Louis Pasteur, it helps make milk safe for consumption and increases its shelf life. Common methods: Low-temperature, long-time (LTLT): 63°C for 30 minutes High-temperature, short-time (HTST): 72°C for 15 seconds This process does not significantly change the taste or nutrients of milk.