Q.Write a note on: Pasteurization.

Pasteurization, named after Louis Pasteur, is a controlled heat-treatment process that kills disease-causing and spoilage microbes in milk (and other liquids) while preserving the product's quality.

Louis Pasteur discovered that heating a liquid to a specific temperature for a set duration could kill most of the harmful and spoilage-causing microorganisms present, without ruining the liquid itself - a process now named pasteurization in his honour. It is most commonly applied to milk, but is also used for other beverages such as beer and fruit juices.

In the classical process, milk is heated to about 70°C for 15-30 seconds and then rapidly chilled and stored. This brief but sufficient heat exposure is enough to kill pathogenic bacteria (such as those causing tuberculosis, typhoid) and greatly reduce spoilage organisms, while the short exposure time and quick cooling prevent significant changes to the milk's taste, nutritional value, and shelf characteristics (unlike boiling, which would alter the milk more drastically). Modern dairy processing often uses variants such as HTST (High Temperature Short Time) or UHT (Ultra High Temperature …