Pasteurised
Pasteurised
Pasteurised (pronounced pas·teur·ised, /pæsˈtʃɜː.raɪzd/) is a term used to describe a process of heat treatment aimed at reducing the number of harmful bacteria in food and drink. The process is named after its inventor, Louis Pasteur, a French microbiologist and chemist.
Etymology
The term "pasteurised" is derived from the name of Louis Pasteur, who developed the process in the 19th century. The term was first used in English in the late 19th century.
Process
Pasteurisation involves heating a product to a specific temperature for a definite length of time and then cooling it immediately. This process kills bacteria, viruses, and other microorganisms that can cause disease, thereby making the product safer for consumption. The process is commonly used in the production of dairy products such as milk and cheese, as well as in the production of alcoholic beverages like beer and wine.
Related Terms
- Pasteurisation: The process of pasteurising food and drink.
- Louis Pasteur: The French scientist who developed the process of pasteurisation.
- Microbiology: The study of microorganisms, including those that are killed during pasteurisation.
- Food Safety: The practice of handling, preparing, and storing food in ways that prevent foodborne illness, which includes pasteurisation.
See Also
- Sterilisation (microbiology): A process that eliminates all forms of life and other biological agents.
- Food preservation: The process of treating and handling food to stop or slow down food spoilage.
External links
- Medical encyclopedia article on Pasteurised
- Wikipedia's article - Pasteurised
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