Back to Food & Nutrition
🧫
🧪 Food Science
Pasteurisation
Louis Pasteur's 1864 process that kills pathogens in food by controlled heating
France 🇫🇷 1864 Food Science
Key Facts
- 1
Invented by Louis Pasteur in 1864; originally used for wine, then extended to milk in the 1880s
- 2
Process: heating liquid to 72°C for 15 seconds (HTST) or 63°C for 30 minutes (LTST) then rapid cooling
- 3
Saves millions of lives annually; raw milk is illegal for commercial sale in many countries including India
🍎 Did you know? Before pasteurisation, contaminated milk killed thousands of children each year from tuberculosis and typhoid
Quick Reference
Category
Food Science
Origin
🇫🇷 France
Year / Era
1864
About
Louis Pasteur's 1864 process that kills pathogens in food by controlled heating