Milk processors began around the early 1800's when chemist Louis Pasteur developed pasteurization. In 1895 commercial pasteurization was introduced in the United States.
Louis Pasteur, a Frenchman in the late 1600s discovered the process of pasteurization.
pasteurization
If it hadn't been discovered we would not be drinking milk or eating cheese as the bacteria in the milk would make us really sick.
Standard pasteurization does not heat the milk to a high enough temperature to completely kill all possible strains of bacteria and their spores that might be in it. To suppress the growth of these residual bacteria (if they are present) the milk must be refrigerated. However even refrigerated it should be completely consumed within 2 weeks of processing!A different method called flash ultrapasteurization heats the milk to a much higher temperature than is used in standard pasteurization, but for a much shorter time to prevent damaging the milk itself does kill all possible bacterial spores that might be in it. Such milk can be stored unrefrigerated in sterile containers for up to 9 months.
Pasteurization is the process by which you kill the bacteria in a particular substance by applying heat.
In April of 1862
Pasteurization
No
Louis Pasteur, a Frenchman in the late 1600s discovered the process of pasteurization.
VAT pasteurization is a type of organic whole jersey milk. He reason for pasteurization milk is to kill harmful bacteria that may be in the milk it is heated at a very high temperature.
P. W. Smith has written: 'Milk pasteurization on the small farm or in the home' -- subject(s): Milk, Pasteurization
Philip Rupp has written: 'Chemical changes produced in cows' milk by pasteurization' -- subject(s): Accessible book, Milk, Pasteurization
1901
pasteurization
Pasteurization.
It was Louis Pasteur who invented the process of pasteurization.
If it hadn't been discovered we would not be drinking milk or eating cheese as the bacteria in the milk would make us really sick.