FOOD TECHNOLOGY

Detailed explanation-1: -pasteurization The treatment of milk to destroy disease-causing bacteria, such as those of tuberculosis, typhoid, and brucellosis. Milk is heated to 65°C for 30 minutes or to 72°C for 15 minutes followed by rapid cooling to below 10°C. The method was devised by the French microbiologist Louis Pasteur (1822–95).

Detailed explanation-2: -Pasteur completed the first successful test on April 20, 1862, eventually patenting the method we now know as pasteurization, which was soon applied to beer, juice, eggs, and (most famously) milk. This process also proved successful at destroying most yeasts and molds without causing a phase transition in the product.

Detailed explanation-3: -Pasteurisation was invented by the French scientist Louis Pasteur during the nineteenth century. Pasteur discovered that heating milk to a high temperature and then quickly cooling it before bottling or packaging could keep it fresh for longer.