If I remember right Louis Pasteur. or something like that.
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Louis Pasteur
In order to kill off harmful bacteria in milk, you need to pasteurise it.
physics
Louis Pasteur.
Pasteurisation is named after Dr. Louis Pasteur
Pasteurise is a process to sterilise milk by heating.
It will taste kind of raw and it will smell really bad.
Pasteurisation is a method used to reduce spoilage microorganisms and kill harmful organisms in the object or liquid being pasteurised.
Yes, it may change the taste somewhat, but you can. There is no real reason to do it though. Just keep the hummus refridgerated and use it within about a week of making it.
It means that the milk has been heated to an elevated temperature (generally 71 C) and maintained at that temperature (usually 15-20 seconds) in an effort to reduce or kill off harmful bacteria.
It means that the milk has been heated to an elevated temperature (generally 71 C) and maintained at that temperature (usually 15-20 seconds) in an effort to reduce or kill off harmful bacteria.
Louis Pasteur did many things but is most well-known for discovering how to pasteurise milk (which is where we get the word "pasteurise"). Bacteria in the milk are killed by heating to a specific temperature and then rapidly cooling it down.