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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.
Milk pasteurization became popular in America around 1920. [26] In 1921 Albert Calmette and Camille Guérin of Pasteur Institute introduced tuberculosis vaccine, whose virulence of strains varied in the late 1920s. [35] BCG vaccine was not used in the public health of America, which virtually eliminated tuberculosis without it.
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 a process that involves heating food products (in this case, milk) to a specific temperature for a certain amount of time to kill off bacteria and extend the shelf life of the ...
Take milk. Some experts consider it a processed food because it goes through pasteurization to kill pathogens. Others don’t think it belongs in that category because plain milk typically ...
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 ...
Raw milk refers to the milk of an animal—typically a cow but also a goat or sheep—that has not been pasteurized. Pasteurization is the heat-treatment process, named for inventor Louis Pasteur ...
1871 – Louis Pasteur invents pasteurization; 1895 – Refrigeration for domestic and commercial drink preservation introduced in the United States and the United Kingdom, respectively. 1913 – The Haber process, also called the Haber–Bosch process, made it possible to produce ammonia, and thereby fertilize, on an industrial scale.