A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of butter was practiced in Great Britain in the 18th century and was introduced to Boston in the British Colonies by 1773, although it was not widely practiced in the United States for the next 20 years.
In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups.
After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810.
In 1810, British inventor and merchant Peter Durand, also of French origin, patented his own method, but this time in a tin can, so creating the modern-day process of canning foods.
In 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves.
Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by Robert Yeates in 1855. A less aggressive method was developed by French chemist Louis Pasteur during an 1864 summer holiday in Arbois.
Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by Robert Yeates in 1855. A less aggressive method was developed by French chemist Louis Pasteur during an 1864 summer holiday in Arbois.
In the United States in the 1870s, before milk was regulated, it was common for milk to contain substances intended to mask spoilage. ===Milk=== Milk is an excellent medium for microbial growth, and when it is stored at ambient temperature bacteria and other pathogens soon proliferate.
Pasteurization of milk was suggested by Franz von Soxhlet in 1886.
In 1892, chemist Ernst Lederle experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease.
In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in New York City. Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result milk is now considered a safer food.
For example, between 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone.
For example, between 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone.
By 1943, both HTST pasteurization conditions of for 15 seconds, as well as batch pasteurization conditions of for 30 minutes, were confirmed by studies of the complete thermal death (as best as could be measured at that time) for a range of pathogenic bacteria in milk.
soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S.
However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated.
soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S.
When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored non-refrigerated for up to 9 months. According to the Centers for Disease Control, between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products.
Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirect use of hot water and steam.
When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored non-refrigerated for up to 9 months. According to the Centers for Disease Control, between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products.
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Page generated on 2021-08-05