45K views · 982 reactions | The benefits of heating or boiling milk have been recognized since the early 1800s and has been used to reduce milk-borne illness and mortality in infants since the late 1800s. Foodborne illnesses such as typhoid, scarlet fever and tuberculosis were virtually eliminated with the commercial implementation of pasteurization. | Food Science Babe | Facebook
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64K views · 363 reactions | We're often asked, "Why does your milk last so long in the fridge?" Watch here to find out!  | Organic Valley | Facebook
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Milk pasteurization, which is the process of heating milk to a high enough temperature for a long enough time to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, has been around since the 1800s. Thanks for this go to Louis Pasteur, who demonstrated in the 1860s that abnormal fermentation of wine and beer could be prevented by heating the beverages, and to Frans von Soxhlet, a German agricultural chemist, who in 1886, was the first person to suggest that
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