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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.
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.
Thomas Bramwell Welch (December 31, 1825 – December 29, 1903) was a British–American Methodist minister and dentist.He pioneered the use of pasteurization as a means of preventing the fermentation of grape juice.
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 ...
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.
Pasteur had already discovered molecular chirality, investigated fermentation, refuted spontaneous generation, inspired Lister's introduction of antisepsis to surgery, introduced pasteurization to France's wine industry, answered the silkworm diseases blighting France's silkworm industry, attenuated a Pasteurella species of bacteria to develop ...
Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.Appert, known as the "father of food science", [1] described his invention as a way "of conserving all kinds of food substances in containers".
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 ...