Index >> Microbiology in Dairy >> Pasterurization

Pasterurization -

The process was developed by Louis Pasteur in the 1860s to eliminate bacteria in wines.

The process for milk was adopted in 1895.

Primary object of this process is to eliminate disease-causing bacteria from milk, though the total number of bacteria is also very much reduced during this process.

It reduces the chances of milk-spoilage.