pasteurization

     

Pasteurization (or pasteurisation, see spelling ifferences) is the process of heating liquids for the purpose of destroying bacteria, protozoa, molds, and yeasts. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862.

Trivia about pasteurization

  • The raw milk sold in health-food stores hasn't gone through this sterilization process
  • Mycobacterium tuberculosis is one of the organisms this process kills in milk
  • This method of preserving food by killing bacteria was developed by a French chemist in the 1860s
  • Many countries have laws requiring that milk undergo this process that guards against pathogens
  • (Cheryl of the Clue Crew gives the clue in front of a tub of milk in Wisconsin.) The first step in cheese making is this process named for a bacteriologist
  • (Kelly of the Clue Crew is in the brewery) Always at the forefront of innovation, Anheuser-Busch was among the first to use artificial refrigeration and this heating process that kills pathogenic microorganisms
  • This process uses moderately high temperatures for a short time to kill microorganisms in milk
  • A Frenchman created this process that kills microorganisms in milk by heating it
  • (Jimmy of the Clue Crew reports from the Babcock Hall dairy plant at the University of Wisconsin-Madison.) This process requires higher temperatures for products with more sugar & fat; for chocolate milk, it's 180 degrees, compared to 162 for milk
  • (Jimmy reporting from the EPA P3 Expo in Washington DC) Using solar power to kill water-borne bacteria at temperatures below the boiling point, Rochester Institute of Technology's team saves energy while accomplishing this, named for a 19th century French scientist

Found pages about pasteurization

Users that searched for pasteurization