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Pasteurisation

Heating a substance, usually milk, to 72°-92° C and keeping it at that temperature for 15 seconds (which destroys bacteria) and then cooling it rapidly. The process was named after Louis Pasteur (1822-95), a French chemist and bacteriologist. His original experiments were carried out on beer an wine, to extend their shelf life, and reduce souring. When applied to dairy products in Scandinavia and the U.S.A. it greatly reduced levels of tuberculosis, typhoid, diptheria and dysentery. See ‘Pasteur,Louis’; ‘UHT milk’

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