Description
Cold pasteurization uses low‑temperature long‑time heating (55–65 °C for 30–60 min) to inactivate vegetative pathogens while preserving nutrients and sensory quality.
Technical
The process relies on the thermal death time (D‑value) of target microbes; at 60 °C a 10 D‑time is required for Listeria monocytogenes, while spores remain resistant. Heating denatures proteins and inactivates enzymes, but the mild temperature limits Maillard browning and nutrient loss.
Science
Primary Reaction
Thermal inactivation of vegetative pathogens via protein denaturation and enzyme inactivation
Sensory Profile
Aroma ()
freshneutralslightly sweetcleanmild
Origin & History
Civilization
United States
Era
1970s