Pasteurization (heating)

Pasteurization, or heating honey to specific temperatures, can kill yeasts and prevent honey fermentation. Heating honey to 145°F (63°C) for 30 minutes or 160°F (71°C) for a few minutes is typically sufficient to pasteurize it. However, pasteurization can affect honey flavor, aroma, enzymes, and nutritional properties, potentially diminishing its quality. Pasteurization should be used cautiously and is generally reserved for honey with higher moisture content or when fermentation is a significant concern. It is a more drastic measure to prevent fermentation but may compromise raw honey characteristics. Thermometer is needed to monitor honey temperature during pasteurization.