Hint: The method of milk preservation is used to increase the shelf life of milk longer. This is done by eliminating pathogens from the milk so that they won’t spoil the milk. This method was invented by the French microbiologist Louis Pasteur.
Complete answer:
Milk is preserved by the method of pasteurization. Pasteurization is named after its inventor Pasteur and is done to kill bacteria from milk, thus preserving it for a longer time. In this process, foods such as milk and fruit juice are treated with mild heat (less than $100°C$). Due to this, pathogens are killed, and also the enzymes responsible for spoiling or curdling milk become denatured. It also ensures that pathogenic microorganisms that can cause diseases in humans are also eliminated. This is a way of making sure products are safe for a longer time in an inexpensive way.
Additional Information: Let us look in detail at the steps of pasteurization.
-Chilling: Milk is chilled to prevent any further growth of bacteria before heating it.
-Preheating: Preheating is done to easily separate out the butterfat.
-Clarification: This is basically a filtration step in which large solid particles are strained out from the milk.
-Standardization: This is the process in which butterfat is separated from milk
-hom*ogenization: This is the physical process in which the fat globules of milk are broken down into tiny droplets.
-Heating: This is the step where heating is done to kill pathogens especially Clostridium botulinum spores.
-Cooling: The milk is now cooled to $4°C$ to give a temperature shock after which packaging takes place.
So, the correct option is ‘Pasteurization’.
Note: -Louis Pasteur is also the scientist who disproved the theory of abiogenesis using his swan-neck experiment.
-He instead gave the theory of biogenesis which states that living beings come from pre-existing living beings.
-Whereas the theory of abiogenesis stated that living organisms arise out of non-living things spontaneously.
As an expert in food preservation and microbiology, I bring a wealth of knowledge on the topic of milk preservation, particularly through the method of pasteurization. My expertise is grounded in a comprehensive understanding of the principles behind pasteurization, its inventor Louis Pasteur, and the intricate steps involved in this process.
Louis Pasteur, a pioneering French microbiologist, is credited with inventing pasteurization. This method plays a crucial role in increasing the shelf life of milk by eliminating pathogens that could otherwise spoil it. The evidence supporting the effectiveness of pasteurization lies in its ability to kill bacteria in milk through the application of mild heat, typically kept below $100°C$. This heat treatment not only eliminates pathogens but also denatures enzymes responsible for the spoilage or curdling of milk.
One key aspect of pasteurization is its role in ensuring the safety of milk products by eliminating pathogenic microorganisms that could pose health risks to humans. This not only enhances the shelf life of milk but also contributes to public health by preventing the transmission of diseases through contaminated dairy products.
Now, delving into the detailed steps of pasteurization:
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Chilling: Before the actual pasteurization process, milk is chilled to impede further bacterial growth.
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Preheating: This step facilitates the separation of butterfat from the milk.
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Clarification: In this filtration step, large solid particles are strained out from the milk.
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Standardization: The process involves separating butterfat from milk.
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hom*ogenization: This physical process breaks down the fat globules in milk into tiny droplets, ensuring a more uniform product.
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Heating: The critical step in pasteurization involves heating the milk to kill pathogens, especially Clostridium botulinum spores.
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Cooling: After the heating process, the milk is cooled to $4°C$ to induce a temperature shock before packaging.
The meticulous execution of these steps ensures the success of pasteurization in preserving milk while maintaining its safety and quality.
Louis Pasteur's contributions extend beyond pasteurization. He famously disproved the theory of abiogenesis through his swan-neck experiment, proposing instead the theory of biogenesis. According to biogenesis, living beings arise from pre-existing living beings, countering the earlier notion that living organisms could spontaneously emerge from non-living matter.
In conclusion, pasteurization stands as a testament to the ingenuity of Louis Pasteur, providing a reliable and cost-effective method for extending the shelf life of milk while safeguarding public health.
