Tekniska Museet
100 Innovations - Tekniska museet

An exhibition at the National Museum of Science and Technology in Stockholm, 2012 – 2018

Pasteurisation

Pasteurisation

Ingress för att beskriva innovationen

Pasteurisation

A closeup of a model of Vacutherm Instant Steriliser, a pasteuriser from Tetra Pak. Photo: Anna Gerdén.

Pasteurisation

Milk is being bottled at Mjölkcentralen in Stockholm. Photo: Archives of the National Museum of Science and Technology.

Kort fakta om innovationen

Kort fakta (2) om innovationen

Rubrik för små genier

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The pasteurisation

Pasteurising involves heating up a food to a temperature and then quickly cooling it down. In this way any harmful bacteria are killed. Pasteurisation is usually associated with dairy products, but you can also pasteurise meat products, eggs, wine, beer, juice and fruit.

It was the French chemist and biologist, Louis Pasteur, who developed the method in the beginning of the 1860s. He heat-treated wine so that it would not turn sour.

All milk sold in Sweden must be pasteurised. Normal milk is heated up to 72 °C in 15 seconds and then cooled down quickly. Pasteurised food lasts longer than unpasteurised food but you should still keep them in the refrigerator. Bacteria grow more slowly in the cold than at room temperature.

Rubrik för nördar

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