Pasteurisation or pasteurising involves heating the juice to a temperature of between 60-90°C for a short period to kill micro-organisms. Pasteurisation is named after the French biologist Louis Pasteur. Louis Pasteur discovered that when the temperature is increased for a short period, most micro-organisms are killed without changing the characteristics of a product too much. This process increases the shelf life of foodstuffs.
Pasteurised milk is perhaps its most well-known application. Milk is pasteurised by heating it to a temperature of between 72-75°C for a period of 15 – 40 seconds before being cooled back down again immediately. This process kills approximately 99.5 percent of all micro-organisms in the milk. Pasteurised milk can be stored in a fridge for up to 6 days. Pasteurisation is a legal requirement for all milk types apart from untreated and full-cream milk.
Pasteurisation is also used for other foodstuffs such as wine, fruit juice and beer. The shelf life of our Rabenhorst juices is increased using a specially developed procedure that draws on the methods discovered by Louis Pasteur. The guaranteed shelf life of our products varies between 14 and 24 months.