Description
Process of preserving foods with heat
Technical
In food processing, pasteurization (-isation) is a process of food preservation in which packaged foods are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process.
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Like flash pasteurization in wine, preserving freshness while minimizing heat impact
Coffee Analogy
Similar to milk steaming temperature control in latte preparation
Perfume Analogy
Comparable to gentle heat fixation in perfume making that preserves top notes
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced