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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.
The method became known as pasteurization, and was soon applied to beer and milk. [66] Beverage contamination led Pasteur to the idea that micro-organisms infecting animals and humans cause disease. He proposed preventing the entry of micro-organisms into the human body, leading Joseph Lister to develop antiseptic methods in surgery. [67]
PEF for food processing is a developing technology still being researched. There have been limited industrial applications of PEF processing for the pasteurization of fruit juices. To date, several PEF treated juices are available on the market in Europe. Furthermore, for several years a juice pasteurization application in the US has used PEF.
The Pasteurization of France is split into two sections: the first section ("War and Peace") is a history of the development and adoption of Pasteur's germ theory while the second ("Irreductions") is a theoretical work, structured into numbered clauses and elaborations, which presents an early version of actor-network theory.
After pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a blue or red "P" in a circle to distinguish them from unpasteurized eggs.
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 ...
Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant ...
Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.