pasteurization of milk
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Pasteurisation of milk can be consumed without boiling as it is free from harmful microbes. The milk as heated to about 70 C for 15 to 30 seconds and then suddenly chilled and stored. By doing so, milk is protected from the growth of microbes
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Louis Pasteur, a French scientist, found a lasting solution to the wine spoilage problem. By heating wine to temperatures below its boiling point for a specified period, the product did not spoil for as long as there was no re-contamination.
His famous heat treatment method became known as pasteurization method after his own name.
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