Which heat treatment method involves heating food such as milk to a specific temperature for a specified period and then rapidly cooling it to destroy harmful pathogenic microorganisms while extending shelf life?
Pasteurization
Pasteurization is a heat treatment process in which food such as milk is heated to a specific temperature for a set duration and then rapidly cooled.
This precise heating and cooling cycle destroys harmful pathogenic microorganisms while preserving most of the food's nutritional quality and taste, extending its shelf life.
Blanching is used mainly for vegetables before freezing, boiling uses a higher uncontrolled temperature, and refrigeration only slows microbial growth rather than destroying pathogens, so none of these match this specific process.
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