Pasturization
...Ecole Normale. (Radot 21) With his ever increasing curiosity, Pasteur became an assistant for one of his teachers. Several years of Pasteur’s life was devoted to his studies and teachings at Dijon and Strasbourg. (Page 78) Shortly after, Pasteur moved into the University of Lille where he became dean of the faculty of science, or administrator. Pasteur is famous for pasteurization, but is unknown to most that Pasteur contributed to the process of fermentation. Pasteur wanted so solve the industry’s problems in Europe. Although, in the beginning Pasteur gained little money from his studies, until later in his life, the industries soon respected him for his efforts and accomplishments. Louis Pasteur is best known for his studies on Preserving milk and Alcoholic beverages. The is referred to as "Pasteurization." the industries were faced with a major problem. All to often different substances soured quickly. As a result industries lost major profits. (Jacopetti 45) Others often wondered why it happens, but had no success on solving the problem. Scientists tried sealing with better containers, but it had little effect. Then Pasteur knew he had to get to the source of the problem. Pasteur discovered that when adding bacteria to a substance it sours more quickly.(Jacopetti 49) Through his studies he found that when warming bacteria it dies at a certain temperature. This method was first tried with wine and beer. The starting sugars were heated to a temperature of 60 degrees Celsius. A new method has been created for the industries rapid demand. (Jacopetti 51) It involves heating at a higher temperature for less time which was necessary for mass-production. Pasteur took this method one step further when he applied it to milk. Milk sours when the bacteria changes the lactose into lactase acid. Milk must be heated to a temperature of 63 degrees Celsius for 30 minutes, The it has to be rapidly cooled. Remarkably, all substances pasteurized maintains its taste, composition and nutritive value. (Dola...