the.com/pasteurization
heating milk just enough to kill the germs, not enough to kill the milk.
means a process of heating a liquid to a specific temperature for a set time to destroy pathogens and slow spoilage, without cooking the product itself.
from named for louis pasteur, who in 1864 was asked by french winemakers to figure out why wine kept souring; he found microbes were to blame and heat killed them before they killed the wine, and the trick was later applied to milk.
not sterilekills most pathogens, not every microbe present
wine firstinvented for wine and beer, milk came later
temp matters161°f for 15 seconds is standard for milk
raw milk debatestill legal to sell raw in some us states