Pasteurization of milk Equipment used in the high-temperature–short-time (HTST) pasteurization of milk, in which milk is heated to about 72 °C (162 °F) for 15 seconds before rapid cooling. (more) Why Is Milk Pasteurized? Ask the Chatbot a Question More Actions Share Share Share to social media Facebook X URL https://www.britannica.com/science/Why-Is-Milk-Pasteurized Feedback Corrections? Updates? Omissions? Let us know if you have suggestions to improve this article (requires login). Feedback Type Select a type (Required) Factual Correction Spelling/Grammar Correction Link Correction Additional Information Other Your Feedback Submit Feedback Thank you for your feedback Our editors will review what you’ve submitted and determine whether to revise the article.

　　External Websites Ask the Chatbot a Question Written by The Editors of Encyclopaedia Britannica Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... The Editors of Encyclopaedia Britannica Last Updated: Sep 17, 2025 • Article History Table of Contents Table of Contents Ask the Chatbot Pasteurization is a heating process used to make foods and beverages, including milk, safe for consumption. First suggested for milk in 1886, it was widely adopted in the early 20th century to combat diseases once commonly carried in raw milk, such as tuberculosis, typhoid, and diphtheria. Today pasteurization continues to ensure the safety of milk. A Historical Note The process is named after the French scientist Louis Pasteur, who in the 1860s showed that heating wine and beer prevented spoilage. In 1886 German chemist Franz von Soxhlet suggested that milk should also be pasteurized to protect consumers. By the 1920s ...(100 of 337 words)

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