Pasteurization effects on nutrition value of milk
Everyone has heard of the term pasteurization before or one may have even seen it mentioned on the packaging of dairy products in supermarkets and stores. It refers to the process of heating milk to between 630 C and 720C for a few seconds before cooling. Invented by French scientist Louis Pasteur in the 19th century, it destroys any bacteria that is present during the milking process and which may cause serious diseases. It .