Pasteurization
Pasteurization
Process of preserving foods with heat.
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First pulled by nis666999, Oct 24, 2026
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Readers' pathsAug 2026 – Oct 2026
Readers go next to
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Louis Pasteur
French chemist, pharmacist and microbiologist (1822–1895).
22%
Raw milk
Milk that has not been pasteurized.
7.8%
American and British English spelling differences
5.9%
Milk
Nutrient-rich liquid produced by mammals.
5.6%
Endospore
Protective structure formed by bacteria.
5.4%
Food preservation
Inhibition of microbial growth in food.
5%
Ultra-high-temperature processing
Food sterilization process.
3.1%
Pasteurized eggs
Packaged eggs pre-processed with medium heat.
2.5%
Pathogen
Biological entity that causes disease in its host.
2.1%
Maillard reaction
Chemical reaction that gives browned food flavor.
1.7%
Readers come from
Share of the 9,570 readers arriving from another article
Louis Pasteur
French chemist, pharmacist and microbiologist (1822–1895).
43%
Raw milk
Milk that has not been pasteurized.
9.3%
American cheese
Type of processed cheese.
3.1%
Pasteurized eggs
Packaged eggs pre-processed with medium heat.
2.9%
Ultra-high-temperature processing
Food sterilization process.
2.7%
Tuberculosis
Infectious disease.
2.6%
Milk
Nutrient-rich liquid produced by mammals.
2.3%
Apple cider
Non-alcoholic apple beverage.
2.2%
Canning
Method of preserving food.
2.1%
Caviar
Food consisting of salt-cured roe.
1.9%