Developed by Louis Pastor, I believe in the 1860s mainly to prevent the spoilage of beer and wine, but we now use a for lots of things. Generally, when you think of pasteurization at least the first thing people think of is dairy products like milk, so pasteurization is kind of interesting it is not a sterilizing technique. It's not designed to be one, so pasteurization has two key functions: number one to kill pathogens, two to kill the foodborne illness causing organisms that are in in milk. For this example here and then it's to reduce the spoilage organisms so generally speaking when you pasteurize, why wouldn't you try to kill all the organisms? Why wouldn't you try to sterilize the milk? Like we do and in one example I'll share a moment or get close to sterilization that's because it's a tradeoff to extend the shelf life of food like dairy. I'm just going to talk about milk. You want to extend the shelf life of milk, you want to make sure there's no pathogens in it that can make you sick or kill you, but you still want it to taste like milk. So that's the tradeoff there. You want to kill as many organisms as you can without greatly changing the product. I've consumed quite a bit of raw dairy in my life, and I think it tastes different but it's not wildly different so that's this idea of pasteurization. so, tradeoff between how many microbes can we kill without changing the end product of food or beverage that much. right alright so a couple of examples here of pasteurization but I'll give you one first that just like stovetop pasteurization the whole point behind pasteurization is the higher the temperature goes the less time it takes to pasteurize it food product so traditionally pasteurization was 63 degrees centigrade or Celsius for 30 minutes called stovetop pasteurization. We still do that if we take like our raw dairy, and we pasteurize it so we can turn into yogurt. That's what we would do 63 degrees which is like 145 degrees Fahrenheit for 30 minutes so that's just regular or stovetop pasteurization then we have this HTST pasteurization is high temperature short time pasteurization and that's going to be 72 degrees only takes 15 seconds so as the temperature goes up the temperature the amount of time it takes plummeted so this is going to be like you are what we would consider pasteurization now usually high temperatures short time pasteurization on the right side here we have UHT or whole ultra-high temperature pasteurization so 138 degrees for two to four seconds generally and then at this is properly sealed and the and you put it in sterile packaging then like it says they're containers can you can go 90 days without refrigeration this is about as close as you're getting to sterilizing this milk product so why is this important if you need to really extend the shelf life or you're going to consume you’re going to buy or sell or refrigeration is your spotty or nonexistent that's when you would use this I've seen a lot of like military bases are going to have ultra-high temperature pasteurized products some other countries like I've had some students from Germany and say this is much more common there so you certainly can find these things here in EU as well so those are the three types of pasteurization like still top your team and your about the numbers specifically but just remember as the temperature goes up the time can go down so we talked about the benefits of pasteurization already we are we're trying to eliminate pathogens spoilage organisms so one just kind of interesting thing looking at this picture here this Organic Valley product one thing I find a little bit about ironic is that many of your organic products are going to be ultra-high temperature pasteurized because lots of people buy organic cause they want foods that have been less processed and less adults rate if you want to use that term but the reason they have to do that is to extend the shelf life because organic products don't sell as quickly so this kind of interesting little bit alright that's pasteurization developed by Pasteur. Just remember it's not a sterilization technique it's not designed to be one OK. I hope this helps have a wonderful day, Be Blessed. I think I got most of it in there. I really enjoyed your class; I hope I can take more in the future.