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.

Real-life application

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 & Preservation

A heat process severe enough to destroy all microorganisms including spores, typically above 100 °C under pressure.

UHT

Processing & Preservation

Heating to roughly 135–150 °C for 2–5 seconds followed by aseptic packaging, giving a shelf-stable product without refrigeration.

Phosphatase test

Quality & Sensory

A test for the enzyme alkaline phosphatase, used to confirm adequate milk pasteurisation.

Put it into practice

Practise the subject behind the definition.

Explore subject tests

← All glossary terms