The evolution of milk pasteurisation

Pasteurisation is a thermal process discovered by Louis Pasteur in 1862 during experiments with beer and wine. In 1886, Frans von Soxhlet, a German agricultural chemist, was the first person to suggest that milk sold to the public be pasteurised. The process involves heating a dairy fluid (e.g., milk, whey) to inactivate pathogenic and spoilage microorganisms, mainly bacteria.

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