What does pasteurise mean?

Pasteurisation is a process that kills harmful bacteria in milk and other beverages by heating them to a specific temperature for a set period. It was invented by Louis Pasteur in the 1860s. The pasteurisation process typically involves heating the liquid to a temperature between 63°C and 72°C for 15 to 30 seconds, although there are variations depending on the type of beverage and the equipment used. Pasteurisation is an important step in food safety, as it helps to prevent the spread of bacteria that can cause foodborne illness. It also extends the shelf life of milk and other beverages by killing bacteria that can spoil them.