A food preservation method utilizing heat, but at levels lower than boiling, targets pathogenic microorganisms and enzymes that cause spoilage. This approach extends shelf life while maintaining some of the food’s original flavor and nutritional qualities. For example, milk undergoes this process to reduce bacterial counts and prolong its usability without significantly altering its taste.
The significance of this technique lies in its balance between preservation and quality retention. It allows for safer food consumption by eliminating harmful organisms, and its effectiveness has made it a crucial process in the food industry for many years. This method strikes a balance between extending the lifespan of consumable goods and maintaining palatable quality for the end consumer, reducing waste and ensuring broader availability.
