Final answer:
The process referred to in the question is known as pasteurization, not 'mateurization', which is a common method to kill pathogens and reduce microbes in dairy products while maintaining their quality.
Step-by-step explanation:
The statement is false; the process being described is known as pasteurization, not 'mateurization'. Pasteurization is a method of microbial control that uses heat to kill pathogens and reduce the number of microbes causing food spoilage, particularly in dairy products like milk and cheese.
It does not completely sterilize the food, allowing it to retain its quality. Louis Pasteur developed pasteurization in the 1860s to prevent spoilage of beer and wine.
There are a couple of different pasteurization methods, such as high-temperature short-time (HTST) pasteurization, which involves heating milk to 72 °C for 15 seconds. Another method is ultra-high-temperature (UHT) pasteurization, heating milk to 138 °C for a few seconds, allowing it to be stored for long periods without refrigeration. These methods ensure safety while maintaining the sensory quality of the dairy product.