Search results
Results From The WOW.Com Content Network
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Louis Pasteur ForMemRS (/ ˈ l uː i p æ ˈ s t ɜːr /, French: [lwi pastœʁ] ⓘ; 27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him.
Pasteurization is widely used to prevent infected milk from entering the food supply. The pasteurization process was developed in 1864 by French scientist Louis Pasteur, who discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this ...
[4] This requirement was about 25 years before Welch used pasteurization, so it is evident that pasteurization was not the only method used to prepare it unfermented. There were traditional methods to prepare unfermented wine (juice) for use at any time during the year, e.g. to reconstitute concentrated grape juice, or to boil raisins, or to ...
The previous incorrect distinction had stemmed in part from the fact that yeast had to be added to beer wort in order to provoke desired alcoholic fermentation, while the fermenting catalysts for wine occurred naturally on grapevines; the fermentation of wine had been viewed as 'artificial' since it did not require additional catalyst, but the ...
It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of preservation, it was not understood until 1864 when Louis Pasteur found the relationship between microorganisms, food spoilage, and illness.
The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Louis Pasteur 's research on the spoilage of wine and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific knowledge to food ...
He invented the Soxhlet extractor in 1879 and in 1886 he proposed pasteurization be applied to milk and other beverages in order to prevent disease and spoilage. Soxhlet is also known as the first scientist who fractionated the milk proteins in casein , albumin , globulin and lactoprotein.