Ever wonder why milk is pasteurized and homogenized?
Two words we take for granted
In 1938, one food was responsible for 25% of all the foodborne illness in the US.
Care to venture a guess to which?
If you’re not sure, let me give you another clue.
This food caused a bunch of nasty diseases like tuberculosis, brucellosis, salmonellosis, diphtheria, scarlet fever, septic sore throat, and dysentery.
What’s your best guess now?
I’m betting good ole’ milk didn’t come to mind, but it used to be deadly (and raw milk still is). It’s really scientific breakthroughs in processing milk — like homogenization and pasteurization — that have made it the safe, wholesome product we enjoy today.
So, what do those two words mean anyways?
Pasteurization makes milk safe
Named after the French Scientist Louis Pasteur, pasteurization is a heat treatment meant to destroy microorganisms in our food.
In the 1860s, Pasteur realized that he could delay the spoilage of beer and wine by heating the…
