Pasteurisation(1856)-+Andrew+Walters

Pasteurization Pasteurization  is a method of food preservation in which certain foods and beverages are heated to a specific temperature and held there for a specific amount of time before they are quickly cooled. The process destroys many of the pathogenic microorganisms that cause illness and food spoilage, prolonging the storage time of food without affecting its taste or texture. Pasteurization was invented in 1856 by French chemist Louis Pasteur. He developed the process in order to prolong the storage of wine and beer by destroying the yeast and microorganisms that caused abnormal fermentation and souring. Pasteurization is commonly used to treat milk and other dairy products. The storage time for these generally quick spoiling products may be increased and the product more sterile. For the average person living during the Second Industrial Revolution, pasteurization provided for a longer storage of products such as beer, wine, and dairy products. With the ability to preserve these products, people could now obtain cheaper prices as farmers and brewers alike could preserve their products longer and produce more. Additionally, the nature of pasteurization provides for a safer product for the average person to consume. The ability to destroy many pathogenic organisms provides for less disease and better wellness. With a longer storage time, pasteurized products introduce a variety into the diet of urban and country workers alike. Cheese could eventually enter the household and be stored with refrigeration which was another advent of the Second Industrial Revolution. Diary products also tend to be high in protein and moderately less fatty which adds an increase in nutrition of the people.

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Citations:  Hulton Archive. //Pasteur At Work //. Getty Images. 01 Jan. 1870. //eLibrary //. Web. 13 Feb. 2014.

//World History: The Modern Era //, s.v. "pasteurization," accessed February 13, 2014. http://worldhistory.abc-clio.com/.