l^EW York Agricultural Experiment Station. 131 



vinegar would not become turbid or spoiled as long as it was kept 

 carefully closed. 



Earlv ill the nineteenth, century Appert^ applied this idea of 

 heating inclosed fluids to prevent fermentative changes to the 

 preservation of fruits, vegetables, soups, milk, fruit juices, mne 

 and beer. 



A half century later Pasteur turned this knowledge of the 

 effect of heat in delaying fermentation to practical account in 

 combating some of the undesirable fermentations of wine and 

 beer, with such success that the process has been called pasteuriza- 

 tion in his honor. Our present methods of canning fruit and 

 vegetables are probably the result of the early discoveries. The 

 application of heat in this way had become such a household 

 matter by the time the process received this special title that the 

 name was not carried over to the ordinary househould heating 

 and a can labeled " Pasteurized Peaches " would to-day be quite 

 a puzzle, although from its manner of preparation it can justly 

 claim that title. 



Pasteurization, then, is simply the application of heat to check 

 the activity of fermentation. The temperature used depends 

 upon the substance treated and the end to be attained. The 

 effect upon germ life will vary both Avith the degree of heat and 

 the length of exposure. The same results can be secured in 

 the killing of Bacillus tuberculosis when the milk is heated at 

 60° C. (140° F.) for 30 minutes or at 85° C. (185° F.) for a 

 very short time. 



pasteurization confused with sterilization. 



Sterilization is a good word that has been debased by popular 

 usage. In its true sense it means the total destruction of life. 

 It is often used to mean anything from a simple warming to a 

 thorough boiling. Such words are best used in their true sense 



2 Loc. cit., p. 159. 



