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Steurizing,fermenting,carbonating
Pasteurizing
Pasteurization is a combromisc. if you boil a food you can kill all bacteria and make the food sterile ,but you often significantly affect the taste and nutrional value of the food. when you pasteurize a food (almost always a liquid),what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable cartain enzymes,and in return you are minimizing the effects on taste as mush as you can. commonly pasteurized foods include milk, ice cream, fruit juices, beer and non-carbonated beverages . milk, for example, can be pasteurized by heating to 145 degrees F (62,8 degrees C) for half an hour or 163 degrees F(72,8 C) for 15 seconds.
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