English spelling: pasteurisation
American spelling: pasteurization
This differently spelled name for the process that slows microbial growth in milk and other foods is derived from the name of the French chemist and microbiologists Louis Pasteur.
Suggested Reading
Bryn Nelson: The Lingering Heat over Pasteurized Milk. Chemical Heritage, Spring 2009, Volume 27, Number 1, pages 26 to 31.
Internet: www.chemheritage.org/pubs/magazine/feature_pasteurization_p1.html
Tuesday, March 31, 2009
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