Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk) is treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease.
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Answer:
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk) is treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease.