• In 1864, Louis Pasteur developed the technique to heat wine before aging it to kill microbes and reduce its acidity. Hence, the name pasteurization.
• However, the process itself has been around way before Louis Pasteur. It was popularly used in Ch...

• It is the process of applying low heat to kill pathogens and extend shelf life of food and beverage products.
• The process does not eliminate bacterial spores, so it doesn't truly sterilizes products.
• Pasteurization earlier use was to impr...

Milk offers a place where numerous pathogens grow and increase in numbers, including those that may cause tuberculosis, scarlet fever, E. coli, and more.

It now is able to disinfect food and inactivate soilage enzymes without significantly diminishing nutrient levels, this includes both thermal and non-thermal processes.

• As it reduces the risk of food poisoning and extends shelf life, it, however, affects the texture, flavor, and nutritional value of certain food;
• It affects several vitamins such as vitamin A concentration increases, while the concentration of vitamin B2 decreases;
• It may ...