Pasteurization |
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| Editor:
| Surhone, Lambert M.
Timpledon, Miriam T.
Marseken, Susan F. |
| ISBN: | 978-613-0-51020-6 |
| Publication Date: | Jun 2010 |
| Publisher: | AV Akademikerverlag GmbH & Co. KG
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| Book Format: | Paperback |
| List Price: | USD $48.00 |
Book Description:
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pasteurisation is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurisation 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.Pasteurisation is...
More DescriptionPlease note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pasteurisation is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurisation 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.Pasteurisation is not intended to destroy all pathogenic micro-organisms in the food or liquid. Instead, pasteurisation aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming pasteurisation product is stored as indicated and consumed before its expiration date). Commercial-scale sterilisation of food is not common because it adversely affects the taste and quality of the product. Certain food products are processed to achieve the state of commercial sterility.