Pasteurization or pasteurisation is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores.[1][2] Since pasteurization is not sterilization, and does not kill spores, a second "double" pasteurization will extend the quality by killing spores that have germinated. The process was named after the French microbiologist, Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine

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Pasteurisation was invented by a French Scientist called Louis Pasteur during the nineteenth century. Pasteur discovered that heating milk to a high temperature and then quickly cooling it before bottling or packaging it could keep it fresh for longer.

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It is process in which water or milk or juice iare treated with mild heat at 100°C to eliminate pathogens , destroy or deactivate organism and enzyme.It is discovered by French microbiologist Louis Pasteur.

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Pasteurisation was invented by a French Scientist called Louis Pasteur during the nineteenth century. Pasteur discovered that heating milk to a high temperature and then quickly cooling it before bottling or packaging it could keep it fresh for longer.

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