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
48:
3926:
157:
40:
451:
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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.
3951:
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,
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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
4084:
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
720:
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.
630:
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
454:
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
365:
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
181:
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
495:
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
3274:
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
778:
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
597:
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
724:
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
176:
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.
598:
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
512:
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.
830:
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).
378:
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
3094:
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".
463:
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
573:
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.
539:
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.
395:
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.
441:
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.
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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.
535:
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.
2994:
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.
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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.
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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.
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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
1506:
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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"
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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.
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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:
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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
2113:
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
1738:
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Jan, Awsi; Sood, Monika; Sofi, S. A.; Norzom, Tsering (2017). "Non-thermal processing in food applications: A review".
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2830:"Effect of Turbulent-Flow Pasteurization on Survival of Mycobacterium avium subsp.paratuberculosis Added to Raw Milk"
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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
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113:, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in
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Heating wine for preservation has been known in China since AD 1117, and was documented in Japan in the diary
136:
By the year 1999, most liquid products were heat treated in a continuous system where heat is applied using a
3882:
933:
651:
509:. When plastic or metal packaging is used, the risk of thermal shock is low, so steam or hot water is used.
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Franz Soxhlet (1886) "Über Kindermilch und Säuglings-Ernährung" (On milk for babies and infant nutrition),
868:
117:. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the
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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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2670:"Thermal Death Time Curve of Mycobacterium tuberculosis var. bovis in Artificially Infected Milk"
2613:"Coxiella burnetii and milk pasteurization: an early application of the precautionary principle?"
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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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1788:"Nonpasteurized Dairy Products, Disease Outbreaks, and State Laws – United States, 1993–2006"
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In regard to color, the pasteurization process does not have much effect on pigments such as
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3179:"Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies"
2144:
839:"Pasteurizing" in the broad sense refers to any method that reduces microbes by an amount (
78:) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate
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1102:. Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 563–578.
717:
156:
122:
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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.
39:
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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:
307:
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585:, the effectiveness of the heat treatment is measured by the residual activity of
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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
17:
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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.
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2363:"Guideline for Disinfection and Sterilization in Healthcare Facilities"
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Greater flexibility with regard to the products that can be pasteurized
532:
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422:) is combined with sterile handling and container technology (such as
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2541:
Ball, C. Olin (1 January 1943). "Short-Time Pasteurization of Milk".
827:
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384:
380:
260:
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.
91:
75:
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1975:"Bacterial diseases – The impact of milk processing to reduce risks"
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Haug, Anna; Høstmark, Arne T; Harstad, Odd M (25 September 2007).
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889:(MVH) is the newest available pasteurization technology. It uses
480:, the heat treatments are designed to inactivate enzymes (pectin
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4002:
3575:
953:
923:
903:
477:
408:
272:
264:
218:
214:
172:
In 1768, research performed by the Italian priest and scientist
114:
71:
3975:
3332:
4371:
3177:
Sui, Xiaonan; Zhang, Tianyi; Jiang, Lianzhou (25 March 2021).
686:
ser. Typhimurium > 6.9 at 61.5 °C (142.7 °F)
426:), it can even be stored non-refrigerated for up to 9 months.
3282:"The Johns Hopkins Raw Milk Study – A Campaign for Real Milk"
1664:
Ready-to-Eat Foods: Microbial Concerns and Control Measures
1404:"The First Book on Modern Food Preservation Methods (1810)"
741:
Effects on nutritional and sensory characteristics of foods
473:
737:"thermized", which refers to a lower-temperature process.
488:
in fruit juices) and destroy spoilage microbes (yeast and
1406:. Historyofscience.com. 29 September 2009. Archived from
255:
A less aggressive method was developed by French chemist
244:
and John Hall purchased both patents and began producing
527:
are often used for the pasteurization of foods that are
109:
Pasteurization is named after the French microbiologist
3971:
2278:
Recording and Control C1900 in Pasteurization processes
2063:
Recording and Control C1900 in Pasteurization processes
1878:
Recording and Control C1900 in Pasteurization processes
188:
L'Art de conserver les substances animales et végétales
2790:"Code of Hygienic Practice for Milk and Milk Products"
1432:
Minimally processed refrigerated fruits and vegetables
2394:
Comprehensive Reviews in Food Science and Food Safety
1459:
Nicolas Appert in 1810 was probably the first person
1134:
Advances in Thermal and Non-Thermal Food Preservation
192:
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
169:
written by a series of monks between 1478 and 1618.
4420:
4354:
4234:
4091:
4009:
3870:
3804:
3763:
3707:
3682:
3626:
3619:
3584:
3528:
3487:
3480:
3440:
3409:
3383:
3376:
3302:
Changing our world: true stories of women engineers
1929:Wilson, G.S. (1943), "The Pasteurization of Milk",
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:
3146:
3144:
3142:
2938:
2936:
2934:
2014:
2012:
86:. Pasteurization either destroys or deactivates
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
1093:
1091:
811:in plants and animal tissues. In fruit juices,
3097:Critical Reviews in Food Science and Nutrition
2823:
2821:
2723:
2721:
2333:"Raw Milk Questions and Answers – Food Safety"
1979:Bulletin of the International Dairy Federation
1616:Scientific American Inventions and Discoveries
1244:Hornsey, Ian Spencer and George Bacon (2003).
1089:
1087:
1085:
1083:
1081:
1079:
1077:
1075:
1073:
1071:
3987:
3344:
1854:Milk Pasteurization: Guarding against disease
1661:Hwang, Andy; Huang, Lihan (31 January 2009).
1526:. Random House Publishing Group. p. 27.
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
8:
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 (
70:in which packaged and unpacked foods (e.g.,
3034:"Bovine milk in human nutrition – a review"
1545:
1543:
1330:
1328:
1326:
1161:
1159:
3994:
3980:
3972:
3623:
3484:
3380:
3351:
3337:
3329:
2244:"Federal and State Regulation of Raw Milk"
1637:"The Lingering Heat over Pasteurized Milk"
762:, but it also increased concentrations of
3200:
3067:
3049:
2960:
2869:
2745:
2701:
2644:
2463:
2036:
1950:
1814:
1130:Tewari, Gaurav; Juneja, Vijay K. (2007).
664:> 6.8 at 65 °C (149 °F)
2429:Introduction to Food Process Engineering
823:conditions and the duration of heating.
725:72 °C by 1.5 °C or 2 °C.
604:(which was thought at the time to cause
236:, so creating the modern-day process of
2668:Kells, H.R.; Lear, S.A. (1 July 1960).
1367:Food Packaging: Principles End Practice
1067:
2834:Applied and Environmental Microbiology
2543:Industrial & Engineering Chemistry
2311:
2301:
2225:
2215:
2096:
2086:
1911:
1901:
1856:", Michigan State University Extension
1498:
1205:Rahman, M. Shafiur (21 January 1999).
898:Products that are commonly pasteurized
144:or high pressure processing (HPP) and
326:; it also kills the harmful bacteria
27:Process of preserving foods with heat
7:
3942:
2928:, Tetrapak Diary Processing Handbook
2256:from the original on 6 February 2017
2124:MĂĽnchener 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
391:in 1886. In the early 20th century,
3958:
2176:from the original on 23 August 2013
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
3202:10.1146/annurev-food-062220-104405
2200:. Houghton Mifflin company. 1912.
1520:Toffler, Alvin (11 January 2022).
702:Code of Hygienic Practice for Milk
476:<4.6), such as fruit juice and
25:
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
2854:10.1128/AEM.67.9.3964-3969.2001
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
1370:. Marcel Dekker. p. 187.
1297:. Kessinger. pp. 113–14.
551:Higher uniformity of treatment
525:Shell and tube heat exchangers
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
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
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"
873:oscillating magnetic fields
857:pulsed high intensity light
431:Centers for Disease Control
304:Centers for Disease Control
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.
29:
4490:
4080:
3911:
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
43:Pasteurized milk in Japan
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-
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:
3961:
3960:
3953:
3945:
3944:
3937:
3936:
3931:Drink portal
3929:
3928:
3927:
3919:
3918:
3893:Food preparation
3781:Pressure cooking
3624:
3485:
3381:
3353:
3346:
3339:
3330:
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:. Archived from
2890:
2884:
2883:
2873:
2825:
2816:
2815:
2813:
2811:
2805:
2794:
2786:
2780:
2779:
2777:
2775:
2749:
2725:
2716:
2715:
2705:
2665:
2659:
2658:
2648:
2608:
2602:
2601:
2573:
2567:
2566:
2538:
2532:
2531:
2511:
2505:
2504:
2484:
2478:
2477:
2467:
2439:
2433:
2432:
2424:
2418:
2417:
2389:
2383:
2382:
2380:
2378:
2359:
2353:
2352:
2350:
2348:
2339:. 7 March 2014.
2329:
2320:
2319:
2313:
2309:
2307:
2299:
2298:
2296:
2290:
2283:
2272:
2266:
2265:
2263:
2261:
2255:
2248:
2240:
2234:
2233:
2227:
2223:
2221:
2213:
2211:
2209:
2192:
2186:
2185:
2183:
2181:
2163:
2157:
2156:
2154:
2152:
2133:
2127:
2120:
2114:
2111:
2105:
2104:
2098:
2094:
2092:
2084:
2083:
2081:
2075:
2068:
2057:
2051:
2050:
2040:
2016:
2007:
2006:
2004:
2002:
1970:
1964:
1963:
1954:
1937:(4286): 261–62,
1926:
1920:
1919:
1913:
1909:
1907:
1899:
1898:
1896:
1890:
1883:
1872:
1866:
1863:
1857:
1850:
1844:
1843:
1841:
1839:
1833:
1827:. Archived from
1818:
1792:
1783:
1777:
1776:
1774:
1772:
1757:
1751:
1750:
1748:
1746:
1727:
1721:
1720:
1718:
1716:
1697:
1691:
1690:
1688:
1686:
1658:
1652:
1651:
1649:
1647:
1633:
1627:
1612:
1606:
1605:
1603:
1601:
1586:
1580:
1579:
1577:
1575:
1547:
1538:
1537:
1517:
1511:
1510:
1504:
1496:
1468:
1462:
1461:
1456:
1454:
1426:
1420:
1419:
1417:
1415:
1400:
1394:
1393:
1391:
1389:
1361:
1355:
1354:
1342:
1332:
1321:
1320:
1318:
1316:
1288:
1282:
1281:
1275:
1273:
1241:
1235:
1234:
1232:
1230:
1202:
1187:
1186:
1184:
1182:
1163:
1154:
1153:
1137:
1127:
1114:
1113:
1095:
1016:Pasteurized eggs
996:Food irradiation
990:
985:
984:
976:
971:
970:
661:Escherichia coli
362:, among others.
208:
205:
202:
198:La Maison Appert
182:prize of 12,000
104:bacterial spores
21:
4556:
4555:
4551:
4550:
4549:
4547:
4546:
4545:
4526:Unit operations
4521:Food processing
4511:
4510:
4509:
4504:
4486:
4416:
4407:Square milk jug
4350:
4230:
4087:
4078:
4005:
4000:
3970:
3965:
3925:
3923:
3921:Food portal
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:
3297:
3280:
3270:
3268:Further reading
3265:
3264:
3254:
3252:
3239:
3238:
3234:
3176:
3175:
3166:
3150:
3149:
3140:
3103:(14): 2970–95.
3093:
3092:
3085:
3031:
3030:
3023:
3018:Wayback Machine
3008:
3001:
2993:
2986:
2955:(11): 1814–32.
2942:
2941:
2932:
2926:Wayback Machine
2919:Heat Exchangers
2917:
2913:
2903:
2901:
2892:
2891:
2887:
2827:
2826:
2819:
2809:
2807:
2803:
2792:
2788:
2787:
2783:
2773:
2771:
2727:
2726:
2719:
2667:
2666:
2662:
2610:
2609:
2605:
2575:
2574:
2570:
2540:
2539:
2535:
2513:
2512:
2508:
2486:
2485:
2481:
2441:
2440:
2436:
2426:
2425:
2421:
2391:
2390:
2386:
2376:
2374:
2361:
2360:
2356:
2346:
2344:
2331:
2330:
2323:
2310:
2300:
2294:
2292:
2288:
2281:
2274:
2273:
2269:
2259:
2257:
2253:
2246:
2242:
2241:
2237:
2224:
2214:
2207:
2205:
2194:
2193:
2189:
2179:
2177:
2165:
2164:
2160:
2150:
2148:
2141:Jewish Currents
2135:
2134:
2130:
2121:
2117:
2112:
2108:
2095:
2085:
2079:
2077:
2073:
2066:
2059:
2058:
2054:
2018:
2017:
2010:
2000:
1998:
1972:
1971:
1967:
1928:
1927:
1923:
1910:
1900:
1894:
1892:
1888:
1881:
1874:
1873:
1869:
1864:
1860:
1851:
1847:
1837:
1835:
1831:
1790:
1785:
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:
1660:
1659:
1655:
1645:
1643:
1635:
1634:
1630:
1613:
1609:
1599:
1597:
1588:
1587:
1583:
1573:
1571:
1564:
1549:
1548:
1541:
1534:
1519:
1518:
1514:
1497:
1470:
1469:
1465:
1452:
1450:
1443:
1428:
1427:
1423:
1413:
1411:
1402:
1401:
1397:
1387:
1385:
1378:
1363:
1362:
1358:
1351:
1334:
1333:
1324:
1314:
1312:
1305:
1290:
1289:
1285:
1271:
1269:
1262:
1243:
1242:
1238:
1228:
1226:
1219:
1204:
1203:
1190:
1180:
1178:
1165:
1164:
1157:
1150:
1129:
1128:
1117:
1110:
1097:
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:
4552:
4544:
4543:
4538:
4533:
4528:
4523:
4513:
4512:
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:
4001:
3999:
3998:
3991:
3984:
3976:
3967:
3966:
3912:
3909:
3908:
3906:
3905:
3900:
3895:
3890:
3885:
3880:
3874:
3872:
3868:
3867:
3865:
3864:
3859:
3854:
3849:
3844:
3839:
3834:
3829:
3824:
3819:
3814:
3808:
3806:
3802:
3801:
3799:
3798:
3793:
3788:
3783:
3778:
3773:
3767:
3765:
3761:
3760:
3758:
3757:
3752:
3747:
3742:
3737:
3732:
3730:Caramelization
3727:
3722:
3717:
3711:
3709:
3705:
3704:
3701:
3700:
3698:
3697:
3692:
3686:
3684:
3680:
3679:
3677:
3676:
3671:
3666:
3664:Shallow frying
3661:
3656:
3651:
3646:
3641:
3636:
3630:
3628:
3621:
3617:
3616:
3613:
3612:
3610:
3609:
3604:
3599:
3594:
3588:
3586:
3582:
3581:
3579:
3578:
3573:
3568:
3563:
3558:
3553:
3548:
3543:
3538:
3532:
3530:
3526:
3525:
3523:
3522:
3517:
3512:
3507:
3502:
3497:
3491:
3489:
3482:
3478:
3477:
3474:
3473:
3471:
3470:
3465:
3460:
3455:
3450:
3444:
3442:
3438:
3437:
3435:
3434:
3429:
3424:
3419:
3413:
3411:
3407:
3406:
3404:
3403:
3398:
3393:
3387:
3385:
3378:
3374:
3373:
3368:
3365:
3364:
3358:
3356:
3355:
3348:
3341:
3333:
3327:
3326:
3312:
3295:
3290:
3277:
3269:
3266:
3263:
3262:
3232:
3193:Annual Reviews
3164:
3138:
3083:
3021:
2999:
2984:
2930:
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:
24:
14:
13:
10:
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:
4226:Ultrafiltered
4224:
4222:
4219:
4217:
4214:
4212:
4209:
4207:
4204:
4202:
4199:
4197:
4194:
4192:
4189:
4187:
4184:
4182:
4179:
4177:
4174:
4172:
4169:
4165:
4162:
4160:
4157:
4155:
4152:
4150:
4147:
4145:
4142:
4140:
4137:
4135:
4132:
4131:
4130:
4127:
4125:
4122:
4120:
4117:
4115:
4112:
4110:
4107:
4105:
4102:
4100:
4097:
4096:
4094:
4090:
4085:
4075:
4072:
4070:
4067:
4065:
4062:
4058:
4055:
4053:
4050:
4049:
4048:
4045:
4043:
4040:
4038:
4035:
4033:
4030:
4028:
4025:
4023:
4020:
4018:
4015:
4014:
4012:
4008:
4004:
3997:
3992:
3990:
3985:
3983:
3978:
3977:
3974:
3964:
3956:
3952:
3948:
3940:
3932:
3922:
3917:
3910:
3904:
3901:
3899:
3896:
3894:
3891:
3889:
3886:
3884:
3881:
3879:
3876:
3875:
3873:
3869:
3863:
3860:
3858:
3855:
3853:
3850:
3848:
3845:
3843:
3840:
3838:
3835:
3833:
3830:
3828:
3825:
3823:
3820:
3818:
3815:
3813:
3810:
3809:
3807:
3803:
3797:
3794:
3792:
3789:
3787:
3784:
3782:
3779:
3777:
3774:
3772:
3769:
3768:
3766:
3762:
3756:
3753:
3751:
3748:
3746:
3743:
3741:
3738:
3736:
3733:
3731:
3728:
3726:
3723:
3721:
3718:
3716:
3713:
3712:
3710:
3706:
3696:
3693:
3691:
3690:Gentle frying
3688:
3687:
3685:
3681:
3675:
3672:
3670:
3667:
3665:
3662:
3660:
3657:
3655:
3652:
3650:
3647:
3645:
3642:
3640:
3637:
3635:
3632:
3631:
3629:
3625:
3622:
3618:
3608:
3605:
3603:
3600:
3598:
3595:
3593:
3590:
3589:
3587:
3585:Indirect heat
3583:
3577:
3574:
3572:
3569:
3567:
3564:
3562:
3559:
3557:
3554:
3552:
3549:
3547:
3544:
3542:
3539:
3537:
3534:
3533:
3531:
3527:
3521:
3518:
3516:
3513:
3511:
3508:
3506:
3503:
3501:
3498:
3496:
3493:
3492:
3490:
3486:
3483:
3479:
3469:
3466:
3464:
3461:
3459:
3456:
3454:
3451:
3449:
3446:
3445:
3443:
3439:
3433:
3430:
3428:
3425:
3423:
3420:
3418:
3415:
3414:
3412:
3408:
3402:
3399:
3397:
3394:
3392:
3389:
3388:
3386:
3382:
3379:
3375:
3371:
3366:
3361:
3354:
3349:
3347:
3342:
3340:
3335:
3334:
3331:
3323:
3319:
3315:
3309:
3304:
3303:
3296:
3294:
3291:
3287:
3283:
3278:
3276:
3272:
3271:
3267:
3250:
3246:
3242:
3236:
3233:
3228:
3224:
3220:
3216:
3212:
3208:
3203:
3198:
3194:
3190:
3186:
3185:
3180:
3173:
3171:
3169:
3165:
3161:(6): 171–180.
3160:
3156:
3155:
3147:
3145:
3143:
3139:
3134:
3130:
3126:
3122:
3118:
3114:
3110:
3106:
3102:
3098:
3090:
3088:
3084:
3079:
3075:
3070:
3065:
3061:
3057:
3052:
3047:
3043:
3039:
3035:
3028:
3026:
3022:
3019:
3015:
3012:
3006:
3004:
3000:
2996:
2991:
2989:
2985:
2980:
2976:
2972:
2968:
2963:
2958:
2954:
2950:
2946:
2939:
2937:
2935:
2931:
2927:
2923:
2920:
2915:
2912:
2899:
2895:
2889:
2886:
2881:
2877:
2872:
2867:
2863:
2859:
2855:
2851:
2847:
2843:
2839:
2835:
2831:
2824:
2822:
2818:
2802:
2798:
2791:
2785:
2782:
2769:
2765:
2761:
2757:
2753:
2748:
2743:
2739:
2735:
2731:
2724:
2722:
2718:
2713:
2709:
2704:
2699:
2695:
2691:
2687:
2683:
2679:
2675:
2671:
2664:
2661:
2656:
2652:
2647:
2642:
2638:
2634:
2630:
2626:
2623:(5): 946–51.
2622:
2618:
2614:
2607:
2604:
2599:
2595:
2591:
2587:
2583:
2579:
2572:
2569:
2564:
2560:
2556:
2552:
2548:
2544:
2537:
2534:
2529:
2525:
2522:(5949): 595.
2521:
2517:
2510:
2507:
2502:
2498:
2494:
2490:
2483:
2480:
2475:
2471:
2466:
2461:
2457:
2453:
2449:
2445:
2438:
2435:
2430:
2423:
2420:
2415:
2411:
2407:
2403:
2400:(5): 251–68.
2399:
2395:
2388:
2385:
2372:
2368:
2364:
2358:
2355:
2342:
2338:
2334:
2328:
2326:
2322:
2317:
2305:
2287:
2280:
2279:
2271:
2268:
2252:
2245:
2239:
2236:
2231:
2219:
2203:
2199:
2198:
2191:
2188:
2175:
2171:
2168:
2162:
2159:
2146:
2142:
2138:
2132:
2129:
2125:
2119:
2116:
2110:
2107:
2102:
2090:
2072:
2065:
2064:
2056:
2053:
2048:
2044:
2039:
2034:
2030:
2026:
2022:
2015:
2013:
2009:
1996:
1992:
1988:
1984:
1980:
1976:
1969:
1966:
1962:
1958:
1953:
1948:
1944:
1940:
1936:
1932:
1925:
1922:
1917:
1905:
1887:
1880:
1879:
1871:
1868:
1862:
1859:
1855:
1849:
1846:
1830:
1826:
1822:
1817:
1812:
1808:
1804:
1801:(3): 385–91.
1800:
1796:
1789:
1782:
1779:
1766:
1762:
1756:
1753:
1740:
1736:
1734:
1726:
1723:
1710:
1706:
1704:
1696:
1693:
1680:
1676:
1670:
1666:
1665:
1657:
1654:
1642:
1638:
1632:
1629:
1625:
1624:0-471-24410-4
1621:
1617:
1611:
1608:
1596:on 3 May 2015
1595:
1591:
1585:
1582:
1569:
1565:
1559:
1555:
1554:
1546:
1544:
1540:
1535:
1529:
1525:
1524:
1516:
1513:
1508:
1502:
1494:
1490:
1486:
1482:
1478:
1474:
1467:
1464:
1460:
1448:
1444:
1438:
1434:
1433:
1425:
1422:
1409:
1405:
1399:
1396:
1383:
1379:
1373:
1369:
1368:
1360:
1357:
1352:
1346:
1343:. Routledge.
1341:
1340:
1331:
1329:
1327:
1323:
1310:
1306:
1300:
1296:
1295:
1287:
1284:
1280:
1267:
1263:
1257:
1253:
1249:
1248:
1240:
1237:
1224:
1220:
1214:
1211:. CRC Press.
1210:
1209:
1201:
1199:
1197:
1195:
1193:
1189:
1176:
1172:
1168:
1162:
1160:
1156:
1151:
1149:9780813829685
1145:
1141:
1136:
1135:
1126:
1124:
1122:
1120:
1116:
1111:
1105:
1101:
1094:
1092:
1090:
1088:
1086:
1084:
1082:
1080:
1078:
1076:
1074:
1072:
1068:
1061:
1057:
1054:
1052:
1049:
1047:
1046:Sterilization
1044:
1042:
1039:
1037:
1034:
1032:
1029:
1027:
1024:
1022:
1019:
1017:
1014:
1012:
1009:
1007:
1006:Pascalization
1004:
1002:
999:
997:
994:
993:
989:
983:
978:
975:
969:
964:
959:
955:
952:
950:
947:
945:
942:
940:
937:
935:
932:
930:
927:
925:
922:
920:
917:
915:
912:
910:
907:
905:
902:
901:
897:
895:
892:
888:
884:
882:
878:
874:
870:
866:
862:
858:
854:
850:
846:
842:
841:log reduction
834:
832:
829:
824:
821:
816:
814:
810:
806:
801:
799:
795:
786:
784:
782:
777:
773:
769:
765:
761:
757:
749:
747:
740:
738:
734:
728:
726:
722:
719:
715:
711:
708:reduction of
703:
700:
695:
685:
682:
679:
678:
674:
671:
670:
666:
663:
662:
657:
654:
653:
649:
646:
645:
641:
640:
639:
632:
629:
626:, and common
625:
621:
617:
613:
612:
607:
603:
602:
592:
590:
588:
584:
580:
575:
568:
566:
559:
556:
553:
550:
549:
548:
546:
541:
537:
534:
530:
526:
522:
520:
516:
510:
508:
507:thermal shock
499:
497:
493:
491:
490:lactobacillus
487:
483:
479:
475:
470:
467:
458:
452:
445:
443:
436:
434:
432:
427:
425:
421:
417:
414:
410:
406:
401:
399:
394:
390:
386:
382:
376:
374:
373:New York City
369:
368:Ernst Lederle
363:
361:
360:
355:
354:
349:
348:
347:Campylobacter
343:
342:
337:
336:
331:
330:
325:
321:
320:scarlet fever
317:
313:
309:
305:
301:
292:
287:
279:
277:
274:
270:
266:
262:
258:
257:Louis Pasteur
253:
251:
247:
243:
239:
235:
231:
226:
224:
223:appertisation
220:
216:
212:
199:
195:
193:
189:
185:
180:
175:
170:
168:
167:Tamonin-nikki
158:
151:
149:
147:
143:
142:Pascalization
139:
134:
132:
128:
124:
120:
116:
112:
111:Louis Pasteur
107:
105:
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96:food spoilage
93:
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3764:Device-based
3708:Mixed medium
3561:Slow cooking
3391:Dry roasting
3301:
3286:Realmilk.com
3285:
3253:. Retrieved
3245:ScienceDaily
3244:
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2898:the original
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2740:(1): 20–35.
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1739:the original
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1709:the original
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1663:
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1640:
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1594:the original
1584:
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1552:
1523:Future Shock
1522:
1515:
1501:cite journal
1476:
1472:
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1431:
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1408:the original
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1366:
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1270:. Retrieved
1246:
1239:
1227:. Retrieved
1207:
1179:. Retrieved
1170:
1133:
1099:
1051:Thermization
1036:Food storage
885:
838:
825:
817:
805:chlorophylls
802:
790:
753:
744:
735:
732:
723:
713:
709:
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689:
675:
667:
659:
650:
642:
634:The mean log
633:
616:tuberculosis
609:
599:
596:
576:
572:
569:Verification
563:
542:
538:
523:
511:
503:
494:
471:
462:
440:
428:
413:refrigerated
402:
397:
377:
364:
357:
351:
345:
339:
333:
327:
308:tuberculosis
297:
254:
242:Bryan Donkin
230:Peter Durand
227:
222:
197:
196:
191:
187:
171:
166:
164:
135:
108:
63:
56:
54:
36:
4382:Milk carton
4186:Pasteurized
3963:WikiProject
3903:Food safety
3791:Slow cooker
3776:Microwaving
3669:Stir frying
3654:Deep frying
3448:Charbroiler
3195:: 119–147.
2180:7 September
2170:www.cdc.gov
1838:11 February
1600:25 December
1574:22 December
1181:12 December
1142:, 96, 116.
974:Food portal
909:Canned food
809:carotenoids
658:Pathogenic
583:liquid eggs
312:brucellosis
131:food safety
102:, but most
82:and extend
18:Pasteurized
4515:Categories
4412:Tetra Brik
4392:Milk crate
4387:Milk churn
4362:Bag-in-box
4355:Containers
4324:Sour cream
4252:Buttermilk
4164:Watermelon
4154:Strawberry
4119:Evaporated
4109:Carbonated
3837:Fermenting
3771:Air frying
3720:Barbecuing
3659:Pan frying
3639:Blackening
3566:Smothering
3510:Parboiling
3463:Rotisserie
3410:Convection
3384:Conduction
3362:techniques
2904:25 January
2516:The Lancet
2489:The Lancet
2465:11147/1960
2208:14 January
1062:References
891:microwaves
794:deaeration
776:vitamin B2
684:Salmonella
416:shelf life
329:Salmonella
316:diphtheria
250:can opener
84:shelf life
74:and fruit
4443:Lactation
4314:Milkshake
4282:Ice cream
4139:Chocolate
4114:Condensed
4052:Colostrum
3745:Fricassee
3735:Deglazing
3627:High heat
3620:Fat-based
3597:Sous-vide
3556:Simmering
3520:Reduction
3505:Decoction
3495:Blanching
3488:High heat
3441:Radiation
3227:229178367
3211:1941-1413
3117:1549-7852
3060:1476-511X
2971:1944-9097
2862:0099-2240
2756:0022-0302
2694:0099-2240
2637:1469-4409
2590:0079-7596
2563:0019-7866
2474:0956-7135
2414:1541-4337
2228:ignored (
2218:cite book
2151:4 January
1991:0250-5118
1985:: 20–25.
1453:8 January
1388:8 January
1315:8 January
1272:2 January
768:vitamin C
764:vitamin A
587:α-amylase
519:viscosity
500:Equipment
246:preserves
80:pathogens
4500:Category
4467:Milkmaid
4460:Pipeline
4377:Milk bag
4299:Filmjölk
4287:Ice milk
4235:Products
4191:Powdered
4129:Flavored
3955:Cookbook
3939:Category
3871:See also
3847:Pickling
3805:Non-heat
3725:Braising
3695:Sweating
3683:Low heat
3674:Sautéing
3644:Browning
3607:Steaming
3571:Steeping
3551:Poaching
3546:Infusion
3541:Creaming
3536:Coddling
3529:Low heat
3515:Shocking
3468:Toasting
3432:Barbecue
3322:62330858
3249:Archived
3219:33317319
3133:22614039
3125:26529500
3078:17894873
3014:Archived
2979:22054181
2922:Archived
2880:11525992
2801:Archived
2768:Archived
2764:22192181
2712:14405283
2655:16492321
2598:13465932
2584:: 1–30.
2371:Archived
2369:. 2008.
2347:19 March
2341:Archived
2304:citation
2286:archived
2251:Archived
2202:Archived
2174:Archived
2089:citation
2071:archived
2047:19312527
1995:Archived
1961:20784713
1904:citation
1886:archived
1825:22377202
1771:19 March
1745:19 March
1715:19 March
1685:19 April
1679:Archived
1646:16 March
1568:Archived
1493:83865891
1447:Archived
1414:19 March
1382:Archived
1309:Archived
1266:Archived
1229:30 March
1223:Archived
1175:Archived
960:See also
798:carotene
628:spoilage
405:raw milk
341:Yersinia
335:Listeria
286:Raw milk
161:disease.
100:bacteria
4472:Milkman
4455:Milking
4428:Allergy
4294:Jewelry
4272:Custard
4206:Skimmed
4201:Scalded
4181:Organic
4171:Haymilk
4159:Vanilla
4057:Newborn
4017:Buffalo
3947:Commons
3862:Souring
3857:Salting
3842:Juicing
3817:Brining
3634:Basting
3576:Stewing
3500:Boiling
3427:Smoking
3401:Searing
3360:Cooking
3255:9 March
3069:2039733
2842:Bibcode
2810:15 June
2774:15 June
2703:1057612
2646:2870484
2377:10 July
2260:23 July
2038:1871552
2001:23 June
1952:2282302
1816:3309640
944:Vinegar
606:Q fever
533:ketchup
466:acidity
324:Q-fever
238:canning
234:tin can
152:History
92:enzymes
4421:Topics
4346:Yogurt
4257:Cheese
4247:Butter
4211:Soured
4176:Malted
4149:Papaya
4144:Coffee
4124:Filled
4032:Donkey
4010:Source
3832:Drying
3827:Curing
3740:Flambé
3649:Frying
3417:Baking
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929:Juices
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828:pectin
772:folate
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690:(A log
620:yeasts
385:Boston
381:butter
356:, and
322:, and
300:medium
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184:francs
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4433:Dairy
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4262:Cream
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4216:Toned
4134:Anise
4104:Baked
4092:Types
4074:Sheep
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4047:Human
4042:Horse
4022:Camel
3852:Purée
3812:Aging
3223:S2CID
3191:(1).
3129:S2CID
2871:93116
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1489:S2CID
954:Wines
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265:wines
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4003:Milk
3318:OCLC
3308:ISBN
3275:Hull
3257:2018
3215:PMID
3207:ISSN
3121:PMID
3113:ISSN
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1274:2011
1256:ISBN
1231:2021
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924:Milk
919:Eggs
904:Beer
770:and
758:and
750:Milk
697:The
484:and
478:beer
409:HTST
280:Milk
273:beer
269:aged
219:vise
215:milk
129:and
115:wine
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72:milk
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4372:Jug
4221:UHT
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4069:Pig
4027:Cow
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