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  2. Pasteurization - Wikipedia

    en.wikipedia.org/wiki/Pasteurization

    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.

  3. Fermentation theory - Wikipedia

    en.wikipedia.org/wiki/Fermentation_theory

    In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable contributors to the theory include Justus Von Liebig and Louis Pasteur , the latter of whom developed a purely microbial basis for the fermentation process based on his ...

  4. Fermentation - Wikipedia

    en.wikipedia.org/wiki/Fermentation

    Fermentation is a type of redox metabolism carried out in the absence of oxygen. [1] [2] During fermentation, organic molecules (e.g., glucose) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate) are formed.

  5. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Fermentation is the microbial conversion of starch and sugars into alcohol. Not only can fermentation produce alcohol, but it can also be a valuable preservation technique. Fermentation can also make foods more nutritious and palatable. Water was also turned into alcoholic beverages through fermentation.

  6. Fermentation in food processing - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_food...

    Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.

  7. Louis Pasteur - Wikipedia

    en.wikipedia.org/wiki/Louis_Pasteur

    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.

  8. Clarification and stabilization of wine - Wikipedia

    en.wikipedia.org/wiki/Clarification_and...

    Pasteurization gives a kosher wine of the type called mevushal, literally "cooked" or "boiled", that can be handled by non-Jews and non-observant Jews without losing its kosher status. [ citation needed ] Typically, the wine is heated to 185 °F (85 °C) for a minute, then cooled to 122 °F (50 °C), at which temperature it remains for up to ...

  9. Sour cream - Wikipedia

    en.wikipedia.org/wiki/Sour_cream

    Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. [2] The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of ...