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The Undercover Scientist

Peter Bentley

Bacteria hate high temperatures. Louis Pasteur in 1862 proved that heating milk would kill most of the bacteria present and dramatically slow spoilage. Until then, milk started to curdle within a couple of hours. Pasteurization, heating milk to 72 C/162 F for about 20 seconds, does not sterilize the milk - it does not kill all the germs - which is why milk still has to be refrigerated. There's a more extreme form of pasteurization called UHT processing, which heats milk to 138 C/280 F for a fraction of a second. This does kill all the bacteria, so the milk can sit on the shelf. But the more you heat milk, the more proteins are affected, and its taste changes.

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