Pasteurization is one of the oldest and most reliable types of food preserving. This method of preserving ensures the storage of products for a longer period of time without the addition of any additives (preservatives) that prevent food spoilage, and thus pasteurized products do not have any harmful effect on the health of consumers. Pasteurization as a method of preserving involves the treatment of food at temperatures up to 100⁰C and is mainly used for sensitive groceries and in the case when the loss of nutritional properties is to be minimized. The product preserved in this way largely retains its organoleptic and nutritional properties.