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And Milk To Revent: He further developed the techni-ue of inoculation - invented in 1796 by the nglish physician Edward Jenner - to im-mnize cattle and sheep against anthrax, id chickens against cholera. His most :nsational discovery in this field was in 385, when he developed a successful vac-ne against rabies.
In industry, Pasteur developed the pro-:ss of pasteurization, the heat treatment of K>dstuffs such as wine, beer, and milk to revent them from being spoiled by bac-rrial infection.
All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
Dairy Cattle. In contrast to beef cattle raising, milk production for use as fluid milk or cream tended to cluster near centers of human population. This occurred in the days before modern refrigeration was available, and the quick movement of milk to market was necessary if the milk was to stay sweet. Today, with efficiently cooled milk trucks and railroad cars, milk is often moved halfway across the country. |
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