Pasteurization was developed by the French biologist Louis? Pasteur invented an antiviral method in 1826, which can kill germs in milk without affecting the taste of milk. At first, he was invited to study how to solve the problem of beer deterioration. After observation, he found that the lactic acid bacteria in beer deterioration would disappear after half an hour at 56 degrees Celsius. What is that? Pasteurization? . This method has brought good news to the beer industry, and Pasteur's influence in biology has been further enhanced.

2. Main principles

In a certain temperature range, the sterilization effect can be achieved if the temperature is too low or too high. Different bacteria have different heat/cold tolerance, and they can be killed by treatment at the right temperature. The abbreviation of "low temperature disinfection" kills the most bacteria at the lowest temperature.

The general disinfection medium is water.

There are two ways:

The first method is to heat the milk to 62~65 degrees Celsius and keep it for 30 minutes. This method can kill all kinds of growth pathogenic bacteria in milk, and the sterilization rate can reach 97.3%~99.9%, leaving only some thermophilic bacteria, thermotolerant bacteria and spores, but most of them belong to lactic acid bacteria, which is not only harmless but also beneficial to the body. The second method is to heat it to 75~90 degrees Celsius and keep it 15 minutes or so. This method takes a short time to sterilize, but some nutrients in milk may be lost at high temperature. These two methods have their own advantages and disadvantages.

3. Application examples

It is mostly used for milk sterilization, which keeps the natural flavor of milk well. Pasteurized milk is the most consumed milk variety in the world, with low sterilization cost, high efficiency and easy storage. As long as it is about 4 degrees Celsius, it can reach 16 days at the longest. However, pasteurization can't kill all bacteria, it can only reduce the number of bacteria to the extent that it won't cause harm to human body. Besides milk, it is also used in many fermented products.

This invention has a far-reaching influence and has been continuously applied to the present, especially in the food industry.