Processing & Preservation
Pasteurisation
A mild heat treatment that destroys vegetative pathogens and reduces spoilage organisms, without eliminating spores. Milk: LTLT 63 °C for 30 min, or HTST 72 °C for 15 s.
The everyday reason packaged milk, juice and beer are safe to drink without boiling, and why “raw milk” carries extra risk.
Related terms
Sterilisation
Processing & PreservationA heat process severe enough to destroy all microorganisms including spores, typically above 100 °C under pressure.
UHT
Processing & PreservationHeating to roughly 135–150 °C for 2–5 seconds followed by aseptic packaging, giving a shelf-stable product without refrigeration.
Phosphatase test
Quality & SensoryA test for the enzyme alkaline phosphatase, used to confirm adequate milk pasteurisation.
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