Pasteurization at 63°C and 72°C effectively inactivates influenza A viruses in milk, ensuring its safety for human ...

Pasteurization is named after its inventor, French biologist Louis Pasteur. As large-scale production of milk became popularized in the 1800s, many people fell extremely ill from milk-borne illnesses.

Pasteurization, a process of heating milk to eliminate various pathogens that can cause diseases and foodborne illnesses, originated with Louis Pasteur and his devoted team of chemists in France ...