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Pasteurization is the process of killing off bacteria in milk by quickly heating it to a near boiling temperature, then quickly cooling it again before the taste and other desirable properties are affected. The process was named after its inventor, French scientist Louis Pasteur. See also dairy products. |
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Pasteurization is the process of killing bacteria in foods by application of heat. Milk, for example, is quickly heated to a near boiling temperature, then quickly cooled again before the taste and other desirable properties are affected. The process was named after its inventor, French scientist Louis Pasteur. See also dairy products. |
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