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Louis Pasteur
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For more on marking an answer as the "Best Answer", please visit our FAQ.Pasteurisation is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, moulds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurisation test was completed by Pasteur and Claude Bernard on April 20, 1862.
Unlike sterilisation, pasteurisation is not intended to kill all microorganisms in the food. Instead, pasteurisation aims to achieve a "log reduction" in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurised product is refrigerated and consumed before its expiration date). Commercial scale sterilisation of food is not common, because it adversely affects the taste and quality of the product.
Pasteurisation is typically associated with milk. There are two widely used methods to pasteurise milk: high temperature/short time (HTST), and ultra-high temperature (UHT). HTST is by far the most common method. Milk simply labelled "pasteurised" is usually treated with the HTST method, whereas milk labelled "ultra-pasteurised" must be treated with the UHT method. HTST involves holding the milk at a temperature of 161.5 degrees F for at least 15 seconds. UHT involves holding the milk at a temperature of 280 degrees F for at least two seconds.