Advances in dairy Research
Open Access

Pasteurization

Pasteurization is a process of heating the milk below its boiling point to destroy the micro organisms present in it. Pasteurization is the act or process of heating a food, especially a beverage such as milk, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.

Related Journals to Pasteurization

Advances in Dairy Research, Research & Reviews: Journal of Food and Dairy Technology, Nutrition & Food Sciences, Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Annual review of food science and technology, Trends in Food Science and Technology, Critical Reviews in Food Science and Nutrition, Comprehensive Reviews in Food Science and Food Safety, Applied and Environmental Microbiology