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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’

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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