Agriculture

Pasteurization

पाश्चुरीकरण

In this Class 10 Agriculture topic, students learn how pasteurization makes milk and other animal products safer by applying controlled heat for a specific time and then cooling them promptly. The lesson explains how this process reduces disease-causing microorganisms while preserving much of the product’s taste, nutritional value, and quality. It also connects pasteurization with hygiene, quality testing, storage, packaging, shelf life, and the broader post-production handling and processing of animal products, while distinguishing it from sterilization.