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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.
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.
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.
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 ...
Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). [1] The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice ...
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.
American raw milk. Pasteurization is a sanitation process in which milk is heated briefly to a temperature high enough to kill pathogens, followed by rapid cooling.While different times and temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds.
A major breakthrough came in 1954, when Rossi invented and patented a pasteurization process to aseptically pack pure chilled juice in glass bottles, allowing it to be shipped and stored without refrigeration. He provided consumers the fresh taste of orange juice made from 100-percent fruit.