Pasteurization or sterilization

Pasteurization is heating liquids for the purpose of destroying microorganisms (bacteria, molds yeasts). Almost all liquids except oils go through the procedure - soy/rice milk, fruit and vegetable juices, beer, wine, cream, soups and stews. In one method, liquid flows between metal plates or through pipes heated on the outside by hot water, and is heated to 74°C (165 °F) for 15-30 seconds. In the more intensive technique, named ultra-heat treatment, the liquids are subjected to temperature exceeding 135°C (275°F), for around 1-2 seconds. On average more than 10% of the food product goes to waste when pasteurized, and the energy demand of the process itself is high.