Pasteurization - Knowledge

48: 766:. However, in the review, there was only limited research regarding how much pasteurization affects A, B12, and E levels. Milk is not considered an important source of vitamins B12 or E in the North American diet, so the effects of pasteurization on the adult daily intake of these vitamins is negligible. However, milk is considered an important source of vitamin A, and because pasteurization appears to increase vitamin A concentrations in milk, the effect of milk heat treatment on this vitamin is a not a major public health concern. Results of meta-analyses reveal that pasteurization of milk leads to a significant decrease in 3926: 157: 40: 451: 4496: 3935: 982: 3951: 3959: 3943: 3916: 968: 492:). Due to the low pH of acidic foods, pathogens are unable to grow. The shelf-life is thereby extended several weeks. In less acidic foods (pH >4.6), such as milk and liquid eggs, the heat treatments are designed to destroy pathogens and spoilage organisms (yeast and molds). Not all spoilage organisms are destroyed under pasteurization parameters, so subsequent refrigeration is necessary. 712:. The Code also notes that: "The minimum pasteurization conditions are those having bactericidal effects equivalent to heating every particle of the milk to 72 °C for 15 seconds (continuous flow pasteurization) or 63 °C for 30 minutes (batch pasteurization)” and that "To ensure that each particle is sufficiently heated, the milk flow in heat exchangers should be turbulent, 291: 4084: 366:

days old) became recognized as a source of disease. For example, between 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone. Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption with the disease. In 1892, chemist

843:) equivalent to Pasteur's process. Novel processes, thermal and non-thermal, have been developed to pasteurize foods as a way of reducing the effects on nutritional and sensory characteristics of foods and preventing degradation of heat-labile nutrients. Pascalization or high pressure processing (HPP), pulsed electric field (PEF), 822:

step that takes place prior to pasteurization. Before pasteurization milk is homogenized to emulsify its fat and water-soluble components, which results in the pasteurized milk having a whiter appearance compared to raw milk. For vegetable products, color degradation is dependent on the temperature

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should be sufficiently high". The point about turbulent flow is important because simplistic laboratory studies of heat inactivation that use test tubes, without flow, will have less bacterial inactivation than larger-scale experiments that seek to replicate conditions of commercial pasteurization.

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bacteria and also for ensuring adequate destruction of common pathogenic, heat-resistant organisms. However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated. Demonstration of the extent of inactivation of pathogenic bacteria by

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General overview of the pasteurization process. The milk starts at the left and enters the piping with functioning enzymes that, when heat-treated, become denatured and stop functioning. This prevents pathogen growth by stopping the functionality of the cell. The cooling process helps stop the milk

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Prior to industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption, hence the risk of disease transmission via raw milk was reduced. As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often

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began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water. In that same year, the French military offered a cash

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sake is pasteurized and it is interesting to note that a pasteurization technique was first mentioned in 1568 in the _Tamonin-nikki_, the diary of a Buddhist monk, indicating that it was practiced in Japan some 300 years before Pasteur. In China, the first country in East Asia to develop a form of

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High-temperature short-time (HTST) pasteurization, such as that used for milk (71.5 °C (160.7 °F) for 15 seconds) ensures safety of milk and provides a refrigerated shelf life of approximately two weeks. In ultra-high-temperature (UHT) pasteurization, milk is pasteurized at 135 °C

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Raw milk expert testimony dated: April 25, 2008 Case: Organic Dairy Company, LLC, and Claravale Farm, Inc., Plaintiffs, vs. No. CU-07-00204 State of California and A.G. Kawamura, Secretary of California Department of Food and Agriculture, – Expert Witnesses: Dr. Theodore Beals & Dr. Ronald

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concentrations was found after pasteurization. Vitamin B2 is typically found in bovine milk at concentrations of 1.83 mg/liter. Because the recommended daily intake for adults is 1.1 mg/day, milk consumption greatly contributes to the recommended daily intake of this vitamin. With the

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During the early 20th century, there was no robust knowledge of what time and temperature combinations would inactivate pathogenic bacteria in milk, and so a number of different pasteurization standards were in use. By 1943, both HTST pasteurization conditions of 72 °C (162 °F) for 15

433:, between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products. They report 148 outbreaks and 2,384 illnesses (with 284 requiring hospitalization), as well as two deaths due to raw milk or cheese products during the same time period. 564:

After being heated in a heat exchanger, the product flows through a hold tube for a set period of time to achieve the required treatment. If pasteurization temperature or time is not achieved, a flow diversion valve is used to divert under-processed product back to the raw product tank. If the

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The acceptance of double pasteurization varies by jurisdiction. In places where it is allowed, milk is initially pasteurized when it is collected from the farm so it does not spoil before processing. Many countries prohibit the labelling of such milk as "pasteurized" but allow it to be marked

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As a precaution, modern HTST pasteurization processes must be designed with flow-rate restriction as well as divert valves which ensure that the milk is heated evenly and that no part of the milk is subject to a shorter time or a lower temperature. It is common for the temperatures to exceed

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proved that a product could be made "sterile" after thermal processing. Spallanzani boiled meat broth for one hour, sealed the container immediately after boiling, and noticed that the broth did not spoil and was free from microorganisms. In 1795, a Parisian chef and confectioner named

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to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved.

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seconds, as well as batch pasteurization conditions of 63 °C (145 °F) for 30 minutes, were confirmed by studies of the complete thermal death (as best as could be measured at that time) for a range of pathogenic bacteria in milk. Complete inactivation of

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Most liquid foods are pasteurized by using a continuous process that passes the food through a heating zone, a hold tube to keep it at the pasteurization temperature for the desired time, and a cooling zone, after which the product is filled into the package.

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if the processing temperatures are too high as a result. However, with mild heat treatment pasteurization, tissue softening in the vegetables that causes textural loss is not of concern as long as the temperature does not get above 80 °C (176 °F).

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Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result milk is now considered a safer food. A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of

3013: 306:(CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. Diseases prevented by pasteurization can include 160:

Louis Pasteur's pasteurization experiment illustrates the fact that the spoilage of liquid was caused by particles in the air rather than the air itself. These experiments were important pieces of evidence supporting the idea of the germ theory of

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Peng, Jing; Tang, Juming; Barrett, Diane M.; Sablani, Shyam S.; Anderson, Nathan; Powers, Joseph R. (22 September 2017). "Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality".

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Pasteurization is a mild heat treatment of liquid foods (both packaged and unpackaged) where products are typically heated to below 100 °C. The heat treatment and cooling process are designed to inhibit a phase change of the product. The

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Food can be pasteurized either before or after being packaged into containers. Pasteurization of food in containers generally uses either steam or hot water. When food is packaged in glass, hot water is used to avoid cracking the glass from

248:. Just a decade later, Appert's method of canning had made its way to America. Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a 213:, near Paris, became the first food-bottling factory in the world, preserving a variety of foods in sealed bottles. Appert's filled thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, 221:. The bottle was then wrapped in canvas to protect it while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called 370:

experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease. In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in

2243: 581:, which is denatured by pasteurization. Destruction of alkaline phosphatase ensures the destruction of common milk pathogens. Therefore, the presence of alkaline phosphatase is an ideal indicator of pasteurization efficacy. For 791:

Pasteurization also has a small but measurable effect on the sensory attributes of the foods that are processed. In fruit juices, pasteurization may result in loss of volatile aroma compounds. Fruit juice products undergo a

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Direct microbiological techniques are the ultimate measurement of pathogen contamination, but these are costly and time-consuming, which means that products have a reduced shelf-life by the time pasteurization is verified.

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Scraped-surface heat exchangers are a type of shell and tube which contain an inner rotating shaft having spring-loaded blades that serve to scrape away any highly viscous material that accumulates on the wall of the tube.

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established the standards – i.e. low-temperature, slow heating at 60 °C (140 °F) for 20 minutes – for the pasteurization of milk while at the United States Marine Hospital Service, notably in his publication of

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milk pasteurization came from a study of surviving bacteria in milk that was heat-treated after being deliberately spiked with high levels of the most heat-resistant strains of the most significant milk-borne pathogens.

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of the food determines the parameters (time and temperature) of the heat treatment as well as the duration of shelf life. Parameters also take into account nutritional and sensory qualities that are sensitive to heat.

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Medical equipment, notably respiratory and anesthesia equipment, is often disinfected using hot water, as an alternative to chemical disinfection. The temperature is raised to 70 °C (158 °F) for 30 minutes.

400:(1912). States in the U.S. soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S. federal government required pasteurization of milk used in any interstate commerce. 3010: 275:

from souring, and it would be many years before milk was pasteurized. In the United States in the 1870s, before milk was regulated, it was common for milk to contain substances intended to mask spoilage.

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Because of its mild heat treatment, pasteurization increases the shelf-life by a few days or weeks. However, this mild heat also means there are only minor changes to heat-labile vitamins in the foods.

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and baby foods. A tube heat exchanger is made up of concentric stainless steel tubes. Food passes through the inner tube or tubes, while the heating/cooling medium is circulated through the outer tube.

2442:(Kosebalaban) Tokatli, Figen; Cinar, Ali; Schlesser, Joseph E. (1 June 2005). "HACCP with multivariate process monitoring and fault diagnosis techniques: application to a food pasteurization process". 267:, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a short time to kill the microbes, and that the wine could subsequently be 521:

products such as animal milks, nut milks and juices. A plate heat exchanger is composed of many thin vertical stainless steel plates that separate the liquid from the heating or cooling medium.

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U.S. Department of Agriculture. 2001. Dietary reference intakes-recommended intakes for individuals. National Academy of Sciences. Institute of Medicine, Food and Nutrition Board. Available at:

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Pasteurization is not sterilization and does not kill spores. "Double" pasteurization, which involves a secondary heating process, can extend shelf life by killing spores that have germinated.

3292: 815:(PPO) is the main enzyme responsible for causing browning and color changes. However, this enzyme is deactivated in the deaeration step prior to pasteurization with the removal of oxygen. 2392:

Chavan, Rupesh S.; Chavan, Shraddha Rupesh; Khedkar, Chandrashekar D.; Jana, Atanu H. (22 August 2011). "UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review".

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for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810. Later that year, Appert published

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or the direct or indirect use of hot water and steam. Due to the mild heat, there are minor changes to the nutritional quality and sensory characteristics of the treated foods.

800:. To prevent the decrease in quality resulting from the loss in volatile compounds, volatile recovery, though costly, can be utilized to produce higher-quality juice products. 848: 3011:

https://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/whats-in-the-foods-you-eat-emsearch-toolem/

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without sacrificing the final quality. In honor of Pasteur, this process is known as pasteurization. Pasteurization was originally used as a way of preventing wine and

2285: 2070: 1885: 1730: 1567: 2945:"A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes" 1174: 868: 860: 2767: 496:(275 °F) for 1–2 seconds, which provides the same level of safety, but along with the packaging, extends shelf life to three months under refrigeration. 1265: 3153: 1760: 864: 852: 387:

in the British Colonies by 1773, although it was not widely practiced in the United States for the next 20 years. Pasteurization of milk was suggested by

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As a result of the unsuitability of microbiological techniques, milk pasteurization efficacy is typically monitored by checking for the presence of

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Enright, J.B.; Sadler, W.W.; Thomas, R.C. (1957). "Thermal inactivation of Coxiella burnetii and its relation to pasteurization of milk".

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process prior to pasteurization that may be responsible for this loss. Deaeration also minimizes the loss of nutrients like vitamin C and

2730:"Pasteurization of milk: The heat inactivation kinetics of milk-borne dairy pathogens under commercial-type conditions of turbulent flow" 1381: 1308: 1222: 1446: 2362: 1865:

Smith, P.W., (August 1981), "Milk Pasteurization" Fact Sheet Number 57, U.S. Department of Agriculture Research Service, Washington, DC

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Pearce, Lindsay E.; Truong, H. Tuan; Crawford, Robert A.; Yates, Gary F.; Cavaignac, Sonia; Lisle, Geoffrey W. de (1 September 2001).

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of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (

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According to a systematic review and meta-analysis, it was found that pasteurization appeared to reduce concentrations of vitamins

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and prepared dishes. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a

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Pasteurization may result in some textural loss as a result of enzymatic and non-enzymatic transformations in the structure of

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Kaden H. 2017. Food Preservation tools and techniques: In Food Industry process and technologies. Library press. pages 129–178

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Macdonald, Lauren E.; Brett, James; Kelton, David; Majowicz, Shannon E.; Snedeker, Kate; Sargeant, Jan M. (1 November 2011).

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reduction between 6 and 7 means that 1 bacterium out of 1 million (10) to 10 million (10) bacteria survive the treatment.)

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for microbial growth, and when it is stored at ambient temperature, bacteria and other pathogens soon proliferate. The US

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Appert's method was so simple and workable that it quickly became widespread. In 1810, the British inventor and merchant

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Jan, Awsi; Sood, Monika; Sofi, S. A.; Norzom, Tsering (2017). "Non-thermal processing in food applications: A review".

1166: 4476: 4220: 2830:"Effect of Turbulent-Flow Pasteurization on Survival of Mycobacterium avium subsp.paratuberculosis Added to Raw Milk" 1623: 1147: 419: 3343: 481: 3836: 1764: 638:

reductions and temperatures of inactivation of the major milk-borne pathogens during a 15-second treatment are:

618:) were later demonstrated. For all practical purposes, these conditions were adequate for destroying almost all 1245: 113:, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in 17: 2729: 165:

Heating wine for preservation has been known in China since AD 1117, and was documented in Japan in the diary

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By the year 1999, most liquid products were heat treated in a continuous system where heat is applied using a

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Franz Soxhlet (1886) "Über Kindermilch und Säuglings-Ernährung" (On milk for babies and infant nutrition),

1045: 886: 117:. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the 47: 3892: 3336: 2366: 2336: 783:

of milk because milk is often not a primary source of these studied vitamins in the North American diet.

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Langer, Adam J.; Ayers, Tracy; Grass, Julian; Lynch, Michael; Angulo, Frederick; Mahon, Barbara (2012).

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An alternate view on the alleged safety of pasteurized vs. natural milk from Johns Hopkins University:

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Kay, H. (1935). "Some Results of the Application of a Simple Test for Efficiency of Pasteurization".

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are examples of these non-thermal pasteurization methods that are currently commercially utilized.

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U.S. Department of Agriculture. 2009. "What's in the foods you eat" search tool. Available at: "

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Pearce, L.E.; Smythe, B.W.; Crawford, R.A.; Oakley, E.; Hathaway, S.C.; Shepherd, J.M. (2012).

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In regard to color, the pasteurization process does not have much effect on pigments such as

668: 643: 392: 352: 1131: 4340: 3979: 3638: 3565: 3179:"Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies" 2841: 2144: 1025: 1000: 839:"Pasteurizing" in the broad sense refers to any method that reduces microbes by an amount ( 578: 514: 78:) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate 1828: 1102:. Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 563–578. 8: 4293: 3734: 3519: 3494: 2166: 528: 173: 31: 3950: 3754: 2845: 1471:

Garcia, Adrian, Rebeca, Jean (March 2009). "Nicolas Appert: Inventor and Manufacturer".

774:, but milk is also not an important source of these vitamins. A significant decrease in 51:

A 1912 Chicago Department of Health poster explains household pasteurization to mothers.

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Hoy, W.A.; Neave, F.K. (1937). "The Phosphatase Test for Efficient Pasteurization".

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exception of B2, pasteurization does not appear to be a concern in diminishing the

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to pasteurize foods before packaging, versus pasteurizing foods in containers are:

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In milk, the color difference between pasteurized and raw milk is related to the

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product is adequately processed, it is cooled in a heat exchanger, then filled.

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pasteurization, the earliest record of the process is said to date from 1117.

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notes that milk pasteurization is designed to achieve at least a 5 log

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was practiced in Great Britain in the 18th century and was introduced to

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The shelf life of refrigerated pasteurized milk is greater than that of

148:(PEF) are non-thermal processes that are also used to pasteurize foods. 4411: 4391: 4386: 4361: 4323: 4251: 4215: 4103: 4073: 4063: 4021: 3658: 3591: 3509: 3462: 2363:"Guideline for Disinfection and Sterilization in Healthcare Facilities" 808: 775: 683: 554:

Greater flexibility with regard to the products that can be pasteurized

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Ball, C. Olin (1 January 1943). "Short-Time Pasteurization of Milk".

1243: 890: 793: 767: 763: 759: 518: 245: 232:, also of French origin, patented his own method, but this time in a 194:"). This was the first cookbook on modern food preservation methods. 103: 3739: 1975:"Bacterial diseases – The impact of milk processing to reduce risks" 4466: 4376: 4286: 4195: 4068: 3846: 3724: 3719: 3606: 3570: 3545: 3535: 3457: 3452: 3431: 3421: 2441: 797: 404: 340: 334: 285: 99: 79: 3851: 3032:

Haug, Anna; Høstmark, Arne T; Harstad, Odd M (25 September 2007).

981: 4471: 4454: 4271: 4170: 4098: 3861: 3841: 3816: 3400: 3359: 943: 889:(MVH) is the newest available pasteurization technology. It uses 605: 532: 480:, the heat treatments are designed to inactivate enzymes (pectin 465: 323: 237: 233: 172:

In 1768, research performed by the Italian priest and scientist

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Sui, Xiaonan; Zhang, Tianyi; Jiang, Lianzhou (25 March 2021).

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ser. Typhimurium > 6.9 at 61.5 °C (142.7 °F)

426:), it can even be stored non-refrigerated for up to 9 months. 4432: 4308: 4303: 4261: 4241: 3282:"The Johns Hopkins Raw Milk Study – A Campaign for Real Milk" 948: 938: 928: 619: 118: 3915: 2942: 967: 4335: 4318: 4276: 4266: 4083: 4026: 4002: 3575: 1664:

Ready-to-Eat Foods: Microbial Concerns and Control Measures

1404:"The First Book on Modern Food Preservation Methods (1810)" 953: 923: 903: 741:

Effects on nutritional and sensory characteristics of foods

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in fruit juices) and destroy spoilage microbes (yeast and

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A less aggressive method was developed by French chemist

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and John Hall purchased both patents and began producing

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are often used for the pasteurization of foods that are

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Pasteurization is named after the French microbiologist

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Recording and Control C1900 in Pasteurization processes

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Recording and Control C1900 in Pasteurization processes

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Recording and Control C1900 in Pasteurization processes

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L'Art de conserver les substances animales et végétales

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Minimally processed refrigerated fruits and vegetables

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Comprehensive Reviews in Food Science and Food Safety

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Nicolas Appert in 1810 was probably the first person

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Advances in Thermal and Non-Thermal Food Preservation

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The Art of Preserving Animal and Vegetable Substances

30:"Pasteurized" redirects here. For the racehorse, see 3306:. Reston, Va.: American Society of Civil Engineers. 3154:

International Journal of Food Sciences and Nutrition

2431:. Food Science Text Series. pp. 152–54, 259–50. 1618:, p. 357. John Wiley & Songs, Inc., new Jersey. 1339:

Biographical Dictionary of the History of Technology

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written by a series of monks between 1478 and 1618.

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Changing our world: true stories of women engineers

3031: 2575: 1929:Wilson, G.S. (1943), "The Pasteurization of Milk", 1363: 294:

180 kilograms (400 lb) of milk in a cheese vat

263:. To remedy the frequent acidity of the local aged 3299: 1336: 1100:Food Processing Technology Principles and Practice 608:by oral ingestion of infected milk) as well as of 3241:"Gentle pasteurization of milk – with microwaves" 3172: 3170: 3168: 3150: 3146: 3144: 3142: 2938: 2936: 2934: 2014: 2012: 86:. Pasteurization either destroys or deactivates 4512: 2327: 2325: 2021:"Eighty years of public health in New York City" 3293:Unraveling the mysteries of extended shelf life 2126:(Munich Medical Weekly), vol. 33, pp. 253, 276. 1733:Rural dairy technology: Experiences in Ethiopia 1654: 1093: 1091: 834: 811:in plants and animal tissues. In fruit juices, 3165: 3139: 3097:Critical Reviews in Food Science and Nutrition 2931: 2823: 2821: 2723: 2721: 2333:"Raw Milk Questions and Answers – Food Safety" 2009: 1979:Bulletin of the International Dairy Federation 1693: 1616:Scientific American Inventions and Discoveries 1470: 1244:Hornsey, Ian Spencer and George Bacon (2003). 1089: 1087: 1085: 1083: 1081: 1079: 1077: 1075: 1073: 1071: 3987: 3344: 3176: 2322: 1854:Milk Pasteurization: Guarding against disease 1661:Hwang, Andy; Huang, Lihan (31 January 2009). 1549: 1526:. Random House Publishing Group. p. 27. 1290: 1200: 1198: 1196: 1194: 1192: 1125: 1123: 1121: 1119: 680:> 6.9 at 65.5 °C (149.9 °F) 672:> 6.7 at 67.5 °C (153.5 °F) 655:> 6.8 at 62.5 °C (144.5 °F) 647:> 6.7 at 66.5 °C (151.7 °F) 407:. For example, high-temperature, short-time ( 98:or the risk of disease, including vegetative 3184:Annual Review of Food Science and Technology 3089: 3087: 3027: 3025: 3005: 3003: 2990: 2988: 2025:Bulletin of the New York Academy of Medicine 1735:, International Livestock Centre for Africa" 1505:: CS1 maint: multiple names: authors list ( 1129: 70:in which packaged and unpacked foods (e.g., 3034:"Bovine milk in human nutrition – a review" 2818: 2718: 2610: 2268: 2053: 1545: 1543: 1330: 1328: 1326: 1161: 1159: 1068: 3994: 3980: 3351: 3337: 3233: 2244:"Federal and State Regulation of Raw Milk" 1868: 1753: 1660: 1637:"The Lingering Heat over Pasteurized Milk" 1189: 1116: 762:, but it also increased concentrations of 3200: 3084: 3067: 3049: 3022: 3000: 2985: 2960: 2869: 2745: 2701: 2667: 2644: 2463: 2036: 2018: 1950: 1814: 1130:Tewari, Gaurav; Juneja, Vijay K. (2007). 664:> 6.8 at 65 °C (149 °F) 445: 2513: 2429:Introduction to Food Process Engineering 1540: 1323: 1156: 823:conditions and the duration of heating. 728: 725:72 °C by 1.5 °C or 2 °C. 604:(which was thought at the time to cause 449: 289: 236:, so creating the modern-day process of 155: 46: 38: 2668:Kells, H.R.; Lear, S.A. (1 July 1960). 1922: 1519: 1367:Food Packaging: Principles End Practice 1097: 14: 4513: 3358: 2834:Applied and Environmental Microbiology 2543:Industrial & Engineering Chemistry 1972: 1928: 1856:", Michigan State University Extension 1284: 1205:Rahman, M. Shafiur (21 January 1999). 1204: 898:Products that are commonly pasteurized 144:or high pressure processing (HPP) and 3975: 3332: 3297: 2426: 1723: 1428: 326:; it also kills the harmful bacteria 27:Process of preserving foods with heat 3942: 2928:, Tetrapak Diary Processing Handbook 2540: 2256:from the original on 6 February 2017 2124:Münchener medizinische Wochenschrift 1550:Vallery-Radot, René (1 March 2003). 1291:Vallery-Radot, René (1 March 2003). 1167:"Heat Treatments and Pasteurisation" 593:Efficacy against pathogenic bacteria 436: 391:in 1886. In the early 20th century, 3958: 2486: 2274: 2176:from the original on 23 August 2013 2059: 1874: 1763:. Foodsmart.govt.nz. Archived from 1449:from the original on 19 August 2020 1384:from the original on 19 August 2020 1335:Lance Day, Ian McNeil, ed. (1996). 1311:from the original on 1 January 2016 1268:from the original on 12 August 2020 411:) pasteurized milk typically has a 24: 3267: 3202:10.1146/annurev-food-062220-104405 2200:. Houghton Mifflin company. 1912. 1520:Toffler, Alvin (11 January 2022). 786: 702:Code of Hygienic Practice for Milk 476:<4.6), such as fruit juice and 25: 4552: 4477:Milk quotas in the United Kingdom 3298:Hatch, Sybil E (1 January 2006). 2770:from the original on 19 July 2022 2373:from the original on 11 July 2019 2343:from the original on 30 July 2017 1997:from the original on 29 July 2017 1570:from the original on 19 July 2022 1225:from the original on 19 July 2022 1138:. Blackwell Publishing. pp. 531:, such as dairy products, tomato 259:during an 1864 summer holiday in 4495: 4494: 4082: 3957: 3949: 3941: 3934: 3933: 3924: 3914: 3251:from the original on 17 May 2018 2894:"What is double pasteurization?" 2806:from the original on 23 May 2017 2406:10.1111/j.1541-4337.2011.00157.x 2291:from the original on 17 May 2018 2204:from the original on 2 June 2018 2143:. 1 January 2015. Archived from 2076:from the original on 17 May 2018 1891:from the original on 17 May 2018 1681:from the original on 2 June 2013 1177:from the original on 5 June 2007 980: 966: 3750:Indirect grilling/Plank cooking 2912: 2886: 2854:10.1128/AEM.67.9.3964-3969.2001 2782: 2661: 2604: 2569: 2534: 2507: 2480: 2435: 2420: 2385: 2236: 2188: 2159: 2129: 2116: 2107: 1966: 1859: 1846: 1629: 1608: 1582: 1513: 1464: 1422: 568: 557:Higher heat transfer-efficiency 240:foods. In 1812, the Englishmen 2611:Cerf, O.; Condron, R. (2006). 2456:10.1016/j.foodcont.2004.04.008 1396: 1370:. Marcel Dekker. p. 187. 1357: 1297:. Kessinger. pp. 113–14. 1237: 551:Higher uniformity of treatment 525:Shell and tube heat exchangers 13: 1: 3109:10.1080/10408398.2015.1082126 2528:10.1016/S0140-6736(00)83378-4 2501:10.1016/S0140-6736(01)12532-8 1707:. Disknet.com. Archived from 1247:A History of Beer and Brewing 1208:Handbook of Food Preservation 1061: 3038:Lipids in Health and Disease 2962:10.4315/0362-028X.JFP-10-269 2617:Epidemiology & Infection 1795:Emerging Infectious Diseases 1364:Gordon L. Robertson (1998). 887:Microwave volumetric heating 849:high pressure homogenisation 835:Novel pasteurization methods 499: 7: 3592:Bain-marie (Double boiling) 2686:10.1128/am.8.4.234-236.1960 2367:Centers for Disease Control 2337:Centers for Disease Control 2197:Details – The milk question 2137:"January 1: Pasteurization" 959: 873:oscillating magnetic fields 857:pulsed high intensity light 431:Centers for Disease Control 304:Centers for Disease Control 10: 4557: 3878:List of cooking appliances 3370:List of cooking techniques 2949:Journal of Food Protection 1737:. Ilri.org. Archived from 1473:Food Reviews International 1252:Royal Society of Chemistry 877:high voltage arc discharge 611:Mycobacterium tuberculosis 283: 252:by Robert Yeates in 1855. 151: 29: 4490: 4420: 4354: 4234: 4091: 4080: 4009: 3911: 3870: 3804: 3763: 3707: 3682: 3626: 3619: 3584: 3528: 3487: 3480: 3440: 3409: 3383: 3376: 3367: 2629:10.1017/S0950268806005978 2167:"Milton J. Rosenau, M.D." 1761:"Food safety of raw milk" 1667:. CRC Press. p. 88. 1641:Science History Institute 1614:Carlisle, Rodney (2004). 1590:"History – Louis Pasteur" 1485:10.1080/87559120802682656 749: 43:Pasteurized milk in Japan 4001: 2734:Journal of Dairy Science 1973:Pearce, Lindsay (2002). 1435:. Springer. p. 66. 1021:Solar water disinfection 543:The benefits of using a 359:Escherichia coli O157:H7 3883:List of cooking vessels 3453:Grilling (charbroiling) 2924:18 January 2021 at the 2578:Public Health Monograph 1931:British Medical Journal 1098:Fellows, P. J. (2017). 934:Low alcoholic beverages 652:Yersinia enterocolitica 517:are often used for low- 279: 4438:Fidel Castro and dairy 4402:Plastic milk container 3458:Roasting (traditional) 3051:10.1186/1476-511X-6-25 1943:10.1136/bmj.1.4286.261 1807:10.3201/eid1803.111370 677:Listeria monocytogenes 460: 446:Pasteurization process 295: 162: 52: 44: 3016:25 April 2017 at the 2747:10.3168/jds.2011-4556 2019:Weinstein, I (1947). 1592:. BBC. Archived from 869:high power ultrasound 729:Double pasteurization 669:Cronobacter sakazakii 644:Staphylococcus aureus 515:Plate heat exchangers 453: 393:Milton Joseph Rosenau 353:Staphylococcus aureus 298:Milk is an excellent 293: 284:Further information: 159: 146:pulsed electric field 106:survive the process. 50: 42: 4541:Industrial processes 2674:Applied Microbiology 2427:Smith, P. G (2003). 1553:Life of Pasteur 1928 1429:Wiley, R. C (1994). 1294:Life of Pasteur 1928 1026:Thermoduric bacteria 1001:Flash pasteurization 861:high intensity laser 807:, anthocyanins, and 579:alkaline phosphatase 529:non-Newtonian fluids 455:from undergoing the 55:In food processing, 2846:2001ApEnM..67.3964P 2555:10.1021/ie50397a017 1741:on 20 February 2014 1556:. pp. 113–14. 459:and caramelization. 204:The House of Appert 174:Lazzaro Spallanzani 121:industry and other 94:that contribute to 32:Pasteurized (horse) 3755:Stir frying (chao) 2797:Codex Alimentarius 2314:has generic name ( 2275:ABB, Inc. (2018), 2099:has generic name ( 2060:ABB, Inc. (2018), 1914:has generic name ( 1875:ABB, Inc. (2018), 1701:"Harold Eddleman, 865:pulsed white light 853:UV decontamination 845:ionising radiation 813:polyphenol oxidase 699:Codex Alimentarius 560:Greater throughput 461: 296: 163: 66:) is a process of 53: 45: 4531:Food preservation 4508: 4507: 4367:Glass milk bottle 3969: 3968: 3898:Food preservation 3822:Burying in ground 3715:Carryover cooking 3703: 3702: 3615: 3614: 3476: 3475: 3422:Roasting (modern) 3313:978-0-7844-0841-4 3288:. 12 August 2015. 2495:(5835): 1516–18. 2147:on 4 January 2015 1834:on 23 August 2015 1731:"Frank O'Mahony, 1705:, Indiana Biolab" 1703:Making Milk Media 1674:978-1-4200-6862-7 1563:978-0-7661-4352-4 1533:978-0-593-15976-7 1442:978-0-412-05571-3 1410:on 1 January 2011 1377:978-0-8247-0175-8 1350:978-0-415-19399-3 1304:978-0-7661-4352-4 1261:978-0-85404-630-0 1218:978-0-8247-0209-0 1109:978-0-08-101907-8 1041:Food microbiology 1031:Food preservation 988:Technology portal 710:Coxiella burnetii 601:Coxiella burnetii 486:polygalacturonase 472:In acidic foods ( 457:Maillard reaction 437:Medical equipment 429:According to the 424:aseptic packaging 398:The Milk Question 389:Franz von Soxhlet 209:, in the town of 127:food preservation 68:food preservation 16:(Redirected from 4548: 4498: 4497: 4086: 3996: 3989: 3982: 3973: 3972: 3961: 3960: 3953: 3945: 3944: 3937: 3936: 3931:Drink portal 3929: 3928: 3927: 3919: 3918: 3893:Food preparation 3781:Pressure cooking 3624: 3623: 3485: 3484: 3381: 3380: 3353: 3346: 3339: 3330: 3329: 3325: 3305: 3289: 3261: 3260: 3258: 3256: 3237: 3231: 3230: 3204: 3174: 3163: 3162: 3148: 3137: 3136: 3091: 3082: 3081: 3071: 3053: 3029: 3020: 3007: 2998: 2992: 2983: 2982: 2964: 2940: 2929: 2916: 2910: 2909: 2907: 2905: 2900:on 23 April 2021 2896:. 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3913: 3907: 3888:Outdoor cooking 3866: 3800: 3796:Thermal cooking 3786:Pressure frying 3759: 3699: 3678: 3611: 3602:Double steaming 3580: 3524: 3472: 3436: 3405: 3396:Hot salt frying 3372: 3363: 3357: 3314: 3280: 3270: 3268:Further reading 3265: 3264: 3254: 3252: 3239: 3238: 3234: 3175: 3166: 3149: 3140: 3103:(14): 2970–95. 3092: 3085: 3030: 3023: 3018:Wayback Machine 3008: 3001: 2993: 2986: 2955:(11): 1814–32. 2941: 2932: 2926:Wayback Machine 2919:Heat Exchangers 2917: 2913: 2903: 2901: 2892: 2891: 2887: 2826: 2819: 2809: 2807: 2803: 2792: 2788: 2787: 2783: 2773: 2771: 2726: 2719: 2666: 2662: 2609: 2605: 2574: 2570: 2539: 2535: 2512: 2508: 2485: 2481: 2440: 2436: 2425: 2421: 2390: 2386: 2376: 2374: 2361: 2360: 2356: 2346: 2344: 2331: 2330: 2323: 2311: 2310: 2301: 2300: 2294: 2292: 2288: 2281: 2273: 2269: 2259: 2257: 2253: 2246: 2242: 2241: 2237: 2225: 2224: 2215: 2214: 2207: 2205: 2194: 2193: 2189: 2179: 2177: 2165: 2164: 2160: 2150: 2148: 2141:Jewish Currents 2135: 2134: 2130: 2121: 2117: 2112: 2108: 2096: 2095: 2086: 2085: 2079: 2077: 2073: 2066: 2058: 2054: 2017: 2010: 2000: 1998: 1971: 1967: 1927: 1923: 1911: 1910: 1901: 1900: 1894: 1892: 1888: 1881: 1873: 1869: 1864: 1860: 1851: 1847: 1837: 1835: 1831: 1790: 1784: 1780: 1770: 1768: 1767:on 8 April 2014 1759: 1758: 1754: 1744: 1742: 1729: 1728: 1724: 1714: 1712: 1699: 1698: 1694: 1684: 1682: 1675: 1659: 1655: 1645: 1643: 1635: 1634: 1630: 1613: 1609: 1599: 1597: 1588: 1587: 1583: 1573: 1571: 1564: 1548: 1541: 1534: 1518: 1514: 1498: 1497: 1469: 1465: 1452: 1450: 1443: 1427: 1423: 1413: 1411: 1402: 1401: 1397: 1387: 1385: 1378: 1362: 1358: 1351: 1333: 1324: 1314: 1312: 1305: 1289: 1285: 1271: 1269: 1262: 1242: 1238: 1228: 1226: 1219: 1203: 1190: 1180: 1178: 1165: 1164: 1157: 1150: 1128: 1117: 1110: 1096: 1069: 1064: 986: 979: 972: 965: 962: 900: 881:streamer plasma 837: 789: 787:Sensory effects 781:nutritive value 752: 743: 731: 718:Reynolds number 707: 693: 637: 595: 571: 502: 448: 439: 288: 282: 206: 203: 200: 154: 125:industries for 123:food processing 35: 28: 23: 22: 15: 12: 11: 5: 4554: 4544: 4543: 4538: 4533: 4528: 4523: 4506: 4505: 4503: 4502: 4491: 4488: 4487: 4485: 4484: 4482:World Milk Day 4479: 4474: 4469: 4464: 4463: 4462: 4452: 4451: 4450: 4440: 4435: 4430: 4424: 4422: 4418: 4417: 4415: 4414: 4409: 4404: 4399: 4394: 4389: 4384: 4379: 4374: 4369: 4364: 4358: 4356: 4352: 4351: 4349: 4348: 4343: 4338: 4333: 4332: 4331: 4321: 4316: 4311: 4306: 4301: 4296: 4291: 4290: 4289: 4279: 4274: 4269: 4264: 4259: 4254: 4249: 4244: 4238: 4236: 4232: 4231: 4229: 4228: 4223: 4218: 4213: 4208: 4203: 4198: 4193: 4188: 4183: 4178: 4173: 4168: 4167: 4166: 4161: 4156: 4151: 4146: 4141: 4136: 4126: 4121: 4116: 4111: 4106: 4101: 4095: 4093: 4089: 4088: 4081: 4079: 4077: 4076: 4071: 4066: 4061: 4060: 4059: 4054: 4044: 4039: 4034: 4029: 4024: 4019: 4013: 4011: 4007: 4006: 3999: 3998: 3991: 3984: 3976: 3967: 3966: 3912: 3909: 3908: 3906: 3905: 3900: 3895: 3890: 3885: 3880: 3874: 3872: 3868: 3867: 3865: 3864: 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2911: 2885: 2840:(9): 3964–69. 2817: 2781: 2717: 2680:(4): 234–236. 2660: 2603: 2568: 2533: 2506: 2479: 2450:(5): 411–422. 2434: 2419: 2384: 2354: 2321: 2267: 2235: 2226:|website= 2187: 2158: 2128: 2115: 2106: 2052: 2031:(4): 221–237. 2008: 1965: 1921: 1867: 1858: 1845: 1778: 1752: 1722: 1711:on 13 May 2013 1692: 1673: 1653: 1628: 1607: 1581: 1562: 1539: 1532: 1512: 1479:(2): 115–125. 1463: 1441: 1421: 1395: 1376: 1356: 1349: 1322: 1303: 1283: 1260: 1254:. p. 30. 1236: 1217: 1188: 1171:milkfacts.info 1155: 1148: 1115: 1108: 1066: 1065: 1063: 1060: 1059: 1058: 1056:Tyndallization 1053: 1048: 1043: 1038: 1033: 1028: 1023: 1018: 1013: 1011:Homogenization 1008: 1003: 998: 992: 991: 977: 961: 958: 957: 956: 951: 946: 941: 936: 931: 926: 921: 916: 914:Dairy products 911: 906: 899: 896: 836: 833: 820:homogenization 788: 785: 751: 748: 742: 739: 730: 727: 705: 691: 688: 687: 681: 673: 665: 656: 648: 635: 614:(which causes 594: 591: 570: 567: 562: 561: 558: 555: 552: 545:heat exchanger 501: 498: 482:methylesterase 447: 444: 438: 435: 281: 278: 225:in his honor. 179:Nicolas Appert 153: 150: 138:heat exchanger 88:microorganisms 64:pasteurisation 57:pasteurization 26: 18:Pasteurisation 9: 6: 4: 3: 2: 4553: 4542: 4539: 4537: 4536:Louis Pasteur 4534: 4532: 4529: 4527: 4524: 4522: 4519: 4518: 4516: 4501: 4493: 4492: 4489: 4483: 4480: 4478: 4475: 4473: 4470: 4468: 4465: 4461: 4458: 4457: 4456: 4453: 4449: 4448:Breastfeeding 4446: 4445: 4444: 4441: 4439: 4436: 4434: 4431: 4429: 4426: 4425: 4423: 4419: 4413: 4410: 4408: 4405: 4403: 4400: 4398: 4397:Milk delivery 4395: 4393: 4390: 4388: 4385: 4383: 4380: 4378: 4375: 4373: 4370: 4368: 4365: 4363: 4360: 4359: 4357: 4353: 4347: 4344: 4342: 4339: 4337: 4334: 4330: 4329:Crème fraîche 4327: 4326: 4325: 4322: 4320: 4317: 4315: 4312: 4310: 4307: 4305: 4302: 4300: 4297: 4295: 4292: 4288: 4285: 4284: 4283: 4280: 4278: 4275: 4273: 4270: 4268: 4265: 4263: 4260: 4258: 4255: 4253: 4250: 4248: 4245: 4243: 4240: 4239: 4237: 4233: 4227: 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