Who is pasteurized named after

Before he began this crucial work, the scientific community regarded the theory of spontaneous generation as the cause of microbiological infestation — in short, that pathogens could arise naturally from nonliving matter.

Experimenting with wine, he showed that thermal processing would inactivate unwanted microorganisms in sterilized and sealed flasks that, when opened, allowed them to grow. From this point on, the concept that diseases can be caused by pathological infection shifted to preventing them from entering the human body. Pasteur completed the first successful test on April 20, , 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. Louis Pasteur in his lab performing experiments. Food can be pasteurized in two basic ways: either before or after being packaged into containers. When food is packaged in glass, hot water is used to lower the risk of thermal shock.

If packaged in plastic or metal, steam can be used, since the risk of thermal shock is low. In general, most foods requiring pasteurization are liquid such as milk , and can therefore move through a continuous system comprised of a heating zone, hold tube, and cooling zone, from which the liquid is filled into packaging. The pasteurization process. Pasteurization Type. In addition to these traditional methods of pasteurization, newer processes have been developed to pasteurize foods as a way of extending shelf life without refrigeration, reducing the effects on the sensory characteristics of foods, and preventing degradation of nutrients.

A few examples include:. While pasteurization has helped provide safe, nutrient-rich milk and cheese for over years, some raw milk enthusiasts claim that pasteurization reduces the nutritional value of milk and that raw milk is a safe, healthier alternative if properly processed in a sterile environment. Currently, both the CDC and the FDA dismiss these claims as lacking scientific evidence and affirm that raw milk remains less safe than pasteurized milk.

Historically, milk has been a major source of foodborne illness when people increasingly migrated from rural to urban areas. As population density increased and supply chains became longer and more complicated, raw milk often reached consumers days or weeks old. Read Tweet. Our primary function is to communicate factual information to allow individuals to make well informed choices about dairy products that they consume and to inform them of the benefits of including dairy products in a balanced diet.

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Is it true that the Beatles wrote a song about LSD? Facebook Twitter YouTube Instagram. Another method, aseptic processing, which is also known as Ultra High Temperature UHT , involves heating the milk using commercially sterile equipment and filling it under aseptic conditions into hermetically sealed packaging. The product is termed "shelf stable" and does not need refrigeration until opened. All aseptic operations are required to file their processes with the Food and Drug Administration's "Process Authority.