| LC control no. | sh2014002794 |
|---|---|
| Topical heading | Pasteurization |
| Variant(s) | Pasteurisation |
| See also | Bacteriology--Technique Chemical processes |
| Found in | Work cat: Turbes, G. Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization, 2014. Encyclopedia Britannica online, Nov. 12, 2014 (Pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57° C (135° F) for a few minutes. Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63° C (145° F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72° C (162° F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time). The times and temperatures are those determined to be necessary to destroy the Mycobacterium tuberculosis and other more heat-resistant of the non-spore-forming, disease-causing microorganisms found in milk. The treatment also destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food) Wikipedia, Nov. 12, 2014 (Pasteurization (American English) or pasteurisation (French, and English) is a process invented by French scientist Louis Pasteur during the nineteenth century. Pasteur discovered that heating milk to a high temperature then swiftly cooling it before bottling it, enabled the milk to remain fresher for an extended period of time. Today the process of pasteurization is used widely in the drinks and food industry.[1] This process slows spoilage caused by microbial growth) |
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