history of Pasteurization
Pasteurization is one step of industrial ice cream processing. It is the process of heating a liquid to below the boiling point to destroy microorganisms. It is a process invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer a-nd wine just enough to kill most of the bacteria that caused spoilage prevented these beverages from turning sour. This was achieved by eliminating pathogenic microbes a-nd lowering microbial numbers to prolong the quality of the beverage.
The process of heating or boiling milk for health benefits has been recognized since the early 1800s a-nd was used to reduce milkborne illness a-nd mortality in infants in the late 1800s. As society industrialized around the turn of the 20th century, increased milk production a-nd distribution led to outbreaks of milkborne diseases. Common milkborne illnesses during that time were typhoid fever, scarlet fever, septic sore throat, diptheria, a-nd diarrheal diseases. These illnesses were virtually eliminated with the commercial implementation of pasteurization, in combination with improved management practices on dairy farms. In 1938, milk products were the source of 25% of all food a-nd waterborne illnesses that were traced to sources, but now they accou-nt for far less than 1% of all food a-nd waterborne illnesses.
Today pasteurization process is used widely in the dairy a-nd food industries for microbial controling a-nd preservation of the food. We use machine like pasteurizer, which is applicable for heating,sterilization,heat preservation a-nd cooling etc. Technological requirements of milk,plant protein beverage,ice cream,fruit juice beverage a-nd alcohol etc. heat sensitive materials.
The process of heating or boiling milk for health benefits has been recognized since the early 1800s a-nd was used to reduce milkborne illness a-nd mortality in infants in the late 1800s. As society industrialized around the turn of the 20th century, increased milk production a-nd distribution led to outbreaks of milkborne diseases. Common milkborne illnesses during that time were typhoid fever, scarlet fever, septic sore throat, diptheria, a-nd diarrheal diseases. These illnesses were virtually eliminated with the commercial implementation of pasteurization, in combination with improved management practices on dairy farms. In 1938, milk products were the source of 25% of all food a-nd waterborne illnesses that were traced to sources, but now they accou-nt for far less than 1% of all food a-nd waterborne illnesses.
Today pasteurization process is used widely in the dairy a-nd food industries for microbial controling a-nd preservation of the food. We use machine like pasteurizer, which is applicable for heating,sterilization,heat preservation a-nd cooling etc. Technological requirements of milk,plant protein beverage,ice cream,fruit juice beverage a-nd alcohol etc. heat sensitive materials.
