Pasteurization Of Milk - Impact of the Study
Spoilage of perishable products could be prevented by destroying the microbes already present in these products and by protecting the sterilized material against subsequent contamination.
Pasteur applied this theory to the preservation of beverages and foodstuffs, introducing the technique of heat treatment now known as pasteurization.
The process of pasteurization was named after Louis Pasteur who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.