Pasteurisation is a heat treatment process to kill bacteria and prevent food poisoning. Most milk and cream is pasteurised.
If milk is unpasteurised, it's often called "raw" milk. This must carry a warning saying it has not been pasteurised and may contain harmful bacteria (which could cause food poisoning). You can sometimes buy unpasteurised milk and cream from farms and farmers' markets.
Pasteurization is a crucial process in the food industry that helps ensure the safety and longevity of various products. It involves heating the food or beverage to a specific temperature and then rapidly cooling it to eliminate harmful bacteria and extend shelf life.
Named after the renowned scientist Louis Pasteur, who developed the technique in the 19th century, pasteurization has become a standard practice for many perishable goods, such as milk, fruit juices, and even beer. By effectively killing or reducing the presence of pathogens, pasteurization helps protect consumers from the risk of serious illnesses without compromising the nutritional value or taste of the products.
This heat treatment method has proven its effectiveness over time, making it an integral part of the modern food processing industry. Its professional and scientifically-founded approach plays a vital role in maintaining and upholding the highest standards of food safety and quality.