Ultra High-Temperature Pasteurization is a heat-treatment process that kills pathogenic microorganisms in specific food sources and refreshments.
Ultra High-Temperature Pasteurization is a heat-treatment process that kills pathogenic microorganisms in specific food sources and refreshments. It is named for the French researcher Louis Pasteur, who during the 1860s showed the way that unusual maturation of wine and lager could be forestalled by warming the refreshments to around 57 °C (135 °F) for a couple of moments.
