pasteurisation

Everyday

1. Pasteurisation is heating milk, juice or other food to a set temperature for a short time to kill harmful germs, then cooling it quickly. tree →
2. It is named after the French scientist Louis Pasteur, who showed that tiny microbes make food go bad and cause disease. tree →

In the lessons

In science lessons it is an example of how microbes can be killed by heat and how science made food safer; pasteurised milk lasts longer in the fridge and is much less likely to make you ill. It is not the same as boiling: the milk is heated less, so it still tastes like milk. Phrases: «pasteurised milk», «unpasteurised cheese», «the process of pasteurisation».

Examples

• Pasteurisation kills harmful bacteria in milk. tree →
• Most milk in shops has gone through pasteurisation. tree →
• Louis Pasteur discovered the idea behind pasteurisation. tree →
• Pasteurised juice keeps longer than freshly squeezed juice. tree →
• Pregnant women are often told to avoid unpasteurised cheese. tree →
• In one common method, milk is heated to about 72 °C for 15 seconds. tree →
• Our science poster showed the steps of pasteurisation. tree →

Note

Uncountable. UK spelling with «s», US with «z»; both are correct. Pasteurisation does not kill every microbe, so milk still needs a fridge. It is not sterilisation, which kills everything.