Milk is pasteurised to kill off pathogens (microorganisms that can make you sick) and spoilage bacteria.
Pasteurisation does not kill all microorganisms, but reduces the amount of microorganisms that can cause spoilage. This increases the available shelflife of the product.
"I will pasteurize the milk before drinking it," said Mr. Miller.
yes. It was his process they use to pasteurize milk.
Powdered milk comes from milk that is already pasteurized. There is no need to try and do it again.
The part of speech that pasteurize is transitive verb.
He was Louis Pasteur's wife. Louis Pasteur discovered how to pasteurize milk.
Safe milk is that which is Pasteurized, that is, heated to 160 degrees for 15 minutes. These days, they have found a way to Pasteurize milk at a lower temperature. The process is named for Louis Pasteur.
No, milk from a dairy farm is sent to market raw but chilled. The milk is taken to a processing plant which will pasteurize, separate and package the milk and milk products. However, some dairy farms will pasteurize unsaleable milk (milk from cows that cannot be sent to market, such as that from cows who have recently received antibiotics or cows that just calved) to feed to their calves. Pasteurizing this milk makes it safer to feed to the calves and saves the farmer money by reducing the need to buy milk replacer.
You pasteurize it, which means heat it to a temperature that kills off most of the bacteria.
milkThe first beverage he pasteurized was wine/beer.
Louis Pasteur invented a method to pasteurize milk.
Farmers do not pasteurize milk. That is done by the milk processors who receive milk from the farmer. Milk is pasteurized by raising it to a high temperature for a short time, thus killing many of the bacteria that would otherwise cause it to spoil more quickly or to sicken the consumer.
Pasteurization is the process by which you kill the bacteria in a particular substance by applying heat.