
on April 20, 1862, French chemist and microbiologist, louis pasteur and claude bernard completed the first test of pasteurization. sealed containers since 3 March 3 open at the meeting of the academy of french science. the container contains the blood and urine of the dog that is maintained at a temperature of 30 degrees celsius.
when observed, the two liquids do not reveal decay or fermentation. these results open up the possibility of warming enough food to kill the germs without seriously disrupting the chemical composition.
Pasteurization is mostly done by beverage makers. by heating beer above 70 degrees Celsius which will kill germs and bacteria, beer produced does not require storage in cold temperatures for too long. this technique is also later used for milk and other products.
source: compass