Pasteurization: How Louis Pasteur Made Milk Safe | 1862 Scientific Breakthrough
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Pasteurization: How Louis Pasteur Made Milk Safe | 1862 Scientific Breakthrough
🥛 In 1862, French chemist Louis Pasteur revolutionized food safety with the invention of pasteurization — a method of gently heating liquids to kill harmful microbes without compromising taste or nutrition. Originally developed to prevent wine and beer spoilage, pasteurization quickly became a global health breakthrough, saving countless ...
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The benefits of heating or boiling milk have been recognized since the early 1800s and has been used to reduce milk-borne illness and mortality in infants since the late 1800s. Foodborne illnesses such as typhoid, scarlet fever and tuberculosis were virtually eliminated with the commercial implementation of pasteurization. | Food Science Babe
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The benefits of heating or boiling milk have been recognized since the early 1800s and has been used to reduce milk-borne illness and mortality in infants since the late 1800s. Foodborne illnesses such as typhoid, scarlet fever and tuberculosis were virtually eliminated with the commercial implementation of pasteurization. | Food Science Babe
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4.6K views · 110 reactions | Pasteurization is crucial for milk safety because it kills harmful germs. Enjoy the nutritional benefits of milk without taking unnecessary risk – choose pasteurized milk. https://bit.ly/4d4NZm3 | CDC | Facebook
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