Using heat to kill germs in milk?

The process of using heat to kill germs in milk is called pasteurization. It is named after the French scientist Louis Pasteur, who developed the method in the 19th century. Pasteurization involves heating milk to a specific temperature for a specific amount of time. This kills harmful bacteria and other microorganisms that can cause disease.

There are two main types of pasteurization:

* High-temperature short-time (HTST) pasteurization: This is the most common type of pasteurization. Milk is heated to 161°F (72°C) for 15 seconds.

* Ultra-high temperature (UHT) pasteurization: This method uses a higher temperature of 275°F (135°C) for 2 seconds. UHT pasteurization kills even more bacteria than HTST pasteurization, but it can also alter the flavor of milk.

Pasteurization is an effective way to make milk safe to drink. It kills harmful bacteria while preserving the milk's nutritional value. Pasteurized milk can be stored in the refrigerator for up to two weeks.