today we use a process of heating liquids
to prevent spoiling by bacteria and other microorganisms, pioneered by either Louis Pasteur, Francesco Redi or Lazzaro spallanzani. What is the process called and for what food
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The heating of every particle of milk or milk product to a specific temperature for a specified period of time without allowing recontamination of that milk or milk product during the heat treatment process kills the living microorganisms in it. The process is called pasteurization, named after Louis Pasteur and other coworkers 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.
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