Contents

Pasteurizing

diary juice eggs wine beer

1. What is Pasteurization?

Pasteurization heats food to a specific temperature (below boiling) to kill harmful pathogens while preserving flavor and texture. Unlike canning, it’s typically used for short-term preservation or pre-treatment.

Common Uses:

Dairy (milk, cheese) 1
Juices/ciders 2
Eggs (for recipes like mayo) 3

2. Methods

A. Liquid Foods (Milk, Juice)

Stovetop Method:

Heat to 161°F (72°C) for 15 seconds (or 145°F/63°C for 30 mins for milder taste) 4.
Use a thermometer; stir to avoid scorching.
Cool rapidly in an ice bath.

Microwave Pasteurization (for small batches):

Heat juice to 160°F (71°C), hold for 6 seconds 5.

B. Eggs (In-Shell)

Submerge in 140°F (60°C) water for 3.5 minutes to kill Salmonella 6.

C. Beer/Wine (Home Brewing)

Heat to 145–160°F (63–71°C) for 30 minutes 7.

3. Safety Notes

Not a Substitute for Canning: Pasteurized foods must be refrigerated and used within days (unless further processed) 8.
Acidify Juices (pH ≤ 4.6) for longer shelf life 9.

4. Troubleshooting

Off Flavors: Overheating dairy can cause caramelization.
Spoilage: Discard if cloudy, bubbly, or foul-smelling 10.

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