Why does milk need to be pasteurized?
Pasteurization
Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100°C (212°F), to eliminate pathogens and extend shelf life. The process is intended to sterilize foods by destroying or inactivating organisms that contribute to spoilage, including vegetative bacteria but not bacterial spores.[1][2]
Pascalization
Hite said that, since 1897, a chemist at the West Virginia Agricultural Experimental Station had been studying the relationship between pressure and the preservation of meats, juices, and milk. Early experiments involved inserting a large screw into a cylinder and keeping it there for several days, but this did not have any effect in stopping the milk from spoiling. Later, a more powerful apparatus was able to subject the milk to higher pressures, and the treated milk was reported to stay sweeter for 24–60 hours longer than untreated milk. When of pressure was applied to samples of milk for one hour, they stayed sweet for one week. Unfortunately, the device used to induce pressure was later damaged when researchers tried to test its effects on other products.