What is pasteurization and who discovered it?
See my full video for more details about pasteurization, its history, and impact on cheese making: • The history of pasteurizing milk and ...
Sources
Caldwell, Gianaclis. Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers. White River Junction, VT: Chelsea Green, 2012.
Cheke, Val. The Story of Cheese-Making in Britain. London: Wyman & Sons, 1959.
Day, Lance and Ian McNeil, eds. Biographical Dictionary of the History of Technology. London and New York: Routledge Reference, 1996.
Debré, Patrice. Louis Pasteur. Translated by Elborg Forster. Baltimore & London: Johns Hopkins University Press, 1994.
Donnelly, Catherine. "The Pasteurisation Dilemma." In American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, edited by Paul Kindstedt, 173-195. Vermont: Chelsea Green Publishing, 2005.
———, ed. The Oxford Companion to Cheese. Oxford: Oxford University Press, 2016.
Hornsey, Ian S. A History of Beer and Brewing. Cambridge: Royal Society of Chemistry, 2003.
Kurlansky, Mark. Milk: A 10,000-Year History. London: Bloomsbury, 2018.
Last, John M., ed. A Dictionary of Public Health. Oxford: Oxford University Press, 2007.
Palmer, Ned. A Cheesemonger's History of the British Isles. London: Profile Books, 2019.
Pollan, Michael. Cooked: A Natural History of Transformation. New York: Penguin, 2013.
Tunick, Michael H. The Science of Cheese. Oxford: Oxford University Press, 2014.
Valenze, Deborah. Milk: A Local and Global History. New Haven & London: Yale University Press, 2011.
Images
Louis Pasteur (public domain https://commons.wikimedia.org/wiki/Fi...)
