The main difference between tyndallization and pasteurization is that tyndallization kills microorganisms and their spores whereas pasteurization only kills the vegetative forms of microorganisms.
Tyndallization and pasteurization are two methods of sterilization that differ by the degree of sterilization.
Key Areas Covered
1. What is Tyndallization
– Definition, Characteristics, Importance
2. What is Pasteurization
– Definition, Characteristics, Importance
3. Similarities Between Tyndallization and Pasteurization
– Outline of Common Features
4. Difference Between Tyndallization and Pasteurization
– Comparison of Key Differences
Pasteurization, Tyndallization, Fractional Sterilization
What is Tyndallization
Tyndallization is the method of sterilization that kills both microorganisms and their endospores. In tyndallization, the food is boiled or steamed at 100 °C (212 °F) for 30 mins in a pot with a lid for three days in a raw. The container of food is kept warm at around 30 °C (86 °F) in order to germinate the remaining endospores. Therefore, the main principle behind tyndallization is the germination of the heat-resistant endospores after first heating. Therefore, they are susceptible to death in the second and third rounds of heating.
Furthermore, another name for tyndallization is ‘fractional sterilization’ – A fraction is sterilized each day due to the use of repeating heat. In addition, tnydallization is helpful in sterilizing sugar-containing media, gelatin-containing media, and egg serum. Higher temperatures can destroy the components of this food. However, the limitation of the process is only applicable to the solutions in which bacterial spores survive after the first heating and have the chance to develop within the next 24 hours.
What is Pasteurization
Pasteurization is the process of treating milk with heat. This process heats the milk to less than 100 °C (212 °F). Generally, the two main important factors in milk production are removing pathogens and extending shelf life. The process of pasteurization destroys microorganisms and enzymes that allow milk to spoil. Hence, it removes vegetative bacteria but not their spores.
Moreover, the process of pasteurization is named after the French microbiologist, Louis Pasteur, who demonstrated the thermal processing of deactivating unwanted microorganisms in wine. The principle of pasteurization and other heat sterilization methods is to inactivate the enzymes of bacteria that are responsible for the spoilage of milk. Today, pasteurization is an important process in the dairy industry, food processing industries (for food preservation), and food safety.
Similarities Between Tyndallization and Pasteurization
- Tyndallization and pasteurization are two methods of sterilization.
- They use heating for a certain time period to kill microorganisms that grow in food.
- The principle of killing microorganisms involves the eradication of microbial enzymes by applying heat.
- Both methods sterilize fluids.
Difference Between Tyndallization and Pasteurization
Tyndallization refers to the heat sterilization by steaming the food or medium for a few minutes at atmospheric pressure on three or four successive occasions while pasteurization refers to the partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality.
John Tyndall invented tyndallization while Louis Pasteur invented pasteurization.
Tyndallization kills microorganisms and endospores in food while pasteurization kills only the microorganisms.
Moreover, tyndallization uses 100 °C (212 °F) while pasteurization uses temperatures less than 100 °C (212 °F).
Tyndallization repeats heating for three days in succession while pasteurization heats the sample for a single time.
Tyndallization kills endospores of bacteria while pasteurization increases the shelf life of food.
In brief, tyndallization and pasteurization are two sterilization methods for food. Tyndallization heat food for three days in succession. Therefore, it uses repeating steps of heating. The temperature it uses for food is 100 °C (212 °F). Therefore, it allows the endospores to grow. Therefore, tnydallization kills both microorganisms and their spores. In comparison, pasteurization does not use repeating steps of heating. It uses temperatures below 100 °C (212 °F). More importantly, pasteurization does not kill the endospores but only the vegetative stages of microorganisms. Hence, the main difference between tyndallization and pasteurization is the degree of sterilization.
- “Tyndallization.” Wikipedia, Wikimedia Foundation, 28 July 2022,
- “Pasteurization.” Wikipedia, Wikimedia Foundation, 3 Nov. 2022,