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Pasteurization


	Pasteurization is the process of using heat to sterilize a liquid. Milk, liquid egg mixtures, beer, wine and apple cider are the most common foods that are pasteurized. The temperature should be high enough to destroy microorganisms that cause disease but not so high as to cause a change in the flavor of the liquid. Pasteurization is used to destroy bacteria that cause undesirable fermentation in beer, but it does not kill the bacteria that cause milk to sour. Ultrapasteurization holds the liquid at the high temperature for a longer period of time, destroying enzymes that cause foods to deteriorate. This process prolongs the freshness. Ultrapasteurization is used with such products as whipping cream and half-and-half.