A suitable case for treatment? The raw facts about milk straight from the farm

The modern pasteurisation method, involving heating then immediate cooling was developed by French chemist and microbiologist Louis Pasteur and colleague Claude Bernard.

The first pasteurisation test was completed in April 1862, and was conceived as a way of preventing wine and beer from souring. It would be many years before milk was pasteurised.

Unlike sterilisation, pasteurisation is not intended to kill all micro-organisms in the food but to reduce the number of bugs that can potentially cause disease. Some vitamin and mineral content is lost in the process.