Thermal processing is one of the most important methods used in food preservation and safety, involving the application of heat to destroy microorganisms, inactivate enzymes, and extend the shelf life of food products while maintaining acceptable quality. The effectiveness of thermal processing depends on temperature, time of exposure, and the nature of the food being treated. Among the various thermal processing methods, pasteurization and sterilization are widely used in the food industry due to their ability to improve food safety and stability. Pasteurization is a mild heat treatment process in which food is heated to a specific temperature for a predetermined period and then cooled rapidly. The main objective of pasteurization is to destroy pathogenic microorganisms and reduce the number of spoilage organisms without significantly affecting the nutritional and sensory qualities of the food. It is commonly used for liquid foods such as milk, fruit juices, beverages, and some liquid egg products. The process is named after Louis Pasteur, who demonstrated that heat treatment could prevent spoilage in wine and beer. There are several types of pasteurization methods depending on temperature and time combinations. The low-temperature long-time (LTLT) method involves heating food at approximately 63°C for 30 minutes and