Pasteurization doesn't sterilize milk it reduces organisms that may cause disease. Improperly handled raw milk is responsible for nearly three times more hospitalizations than any other foodborne disease outbreak, making it one of the world's most dangerous food products. By working with milk Pasteur showed us the way to keep food safe.
Louis Pasteur devloped the process of pasteurization (named after himself) to try and kill germs.
Louis Pasteur, a Frenchman in the late 1600s discovered the process of pasteurization.
Louis Pasteur came about the process of heating heating beverages in order to kill the bacteria that got inside. This is known as pasteurization.
Pasteurization is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1864. The process was originally conceived as a way of preventing wine and beer from souring.[
Joseph Lister and Rober Koch, also Louis Pasteur developed the process of pasteurization.
It was Louis Pasteur who invented the process of pasteurization.
The process of pasteurization came from Louis Pasteur.
Louis Pasteur devloped the process of pasteurization (named after himself) to try and kill germs.
Louis Pasteur and Claude Bernard developed pasteurization.
Louis Pasteur
Louis Pasteur
Louis Pasteur
Louis Pasteur, a Frenchman in the late 1600s discovered the process of pasteurization.
The namesake of pasteurization, Louis Pasteur, did so. The process however was used in China beforehand without modern microbiological knowledge.
Louis Pasteur came about the process of heating heating beverages in order to kill the bacteria that got inside. This is known as pasteurization.
Louis Pasteur invented pasteurization.
Pasteurization is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1864. The process was originally conceived as a way of preventing wine and beer from souring.[