Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
59
result(s) for
"Pasteurization History."
Sort by:
Spoiled : the myth of milk as a superfood
\"Can any other food product be as staggeringly difficult and expensive as milk to get from source (in this case, a cow) to destination (milk glass on table) in something loosely approximating its original condition? Cow and goat milk was consumed only in fermented form for centuries (e.g., cheese, yogurt) until modern times. The rise of fresh milk drinking is unnecessary, expensive, bad for the environment, and nonsensical, and has grown into a huge industry only because in the early 20th century advertising campaigns convinced doctors and the rest of us that milk was an essential food. Mendelson's book is a history of the food she describes as \"drinking-milk,\" referring to dairy animals' milk that is consumed in fluid form rather than as some kind of fermented sour milk or cheese. Contrary to popular belief, it never figured prominently in human diets until very recently. Mendelson argues that milk's rise to the status of nutritional mainstay - the first scientifically anointed superfood of the modern industrialized world - was one of the great flukes of food history. The founders of Western medicine had no way of understanding the genetic anomaly that allowed them, unlike most of the world's peoples, to digest lactose from babyhood to old age. In other words, today's mega-industry stemmed from a lack of scientific perspective. Mendelson further argues that in the case of drinking-milk's merits or demerits, early modern medical authorities' unquestioning faith in their own advanced knowledge lured them into misguided teachings destined to form the flawed basis of a huge - and soon troubled - industry that is now on the thin edge of unsustainability. From the Enlightenment era on, the seeds of many future dairy-industry crises lurked in an unavoidable bit of historical mistiming: Medical authorities arrived at a supposedly up-to-the-minute belief that \"sweet\" (unfermented, and thus full-lactose) drinking-milk was purer and more healthful than sour milk, well before crucial scientific advances that might have triggered some doubts. The purpose of this book is not to portray drinking-milk from dairy animals as a dangerous poison but to explain how milk is produced, and to debunk the idea that milk in unfermented fluid form is a food of unique virtues whose use goes back to remote prehistory. Along the way, she provides an interesting look at the history of the raw-versus-pasteurized milk debate, and how it has developed into not only a public health debate but also a 'personal choice' question adopted by those on opposite sides of the political spectrum\"-- Provided by publisher.
BOOK
A Brief History of Milk Hygiene and Its Impact on Infant Mortality from 1875 to 1925 and Implications for Today: A Review
The objective of this review is to provide an integrated historical account of the complex, often convoluted events impacting milk hygiene and its resultant effect on infant mortality from 1875 to 1925. Heat pasteurization of cow's milk is necessary for rendering this important nutrient source safe for humans-particularly infants. Developed by Louis Pasteur in 1864, pasteurization evolved from the commercially important parboiling of wine and beer when the Industrial Revolution was effecting rapid societal change in Western societies. In European and American societies of the early and mid-19th century, infant mortality rates were 30- to 60-fold higher than the current rates of five or six deaths per 1,000 live births per year. With proof of the germ theory of disease came convincing evidence of the role of microbes in the transmission of infections, which led to the discovery that microbial pathogens were transmissible via milk. Diseases caused by milkborne pathogens include human and bovine tuberculosis, brucellosis, salmonellosis, streptococcal infections, diphtheria, and \"summer diarrhea.\" With pasteurization of milk, infectious diseases with their high infant mortality rates decreased by only half by the early 20th century, despite concurrent medical and dairy hygiene advances. To further mitigate unacceptably high infant mortality rates, social support providers-including public health nurses and midwives-encouraged breastfeeding, especially among socioeconomically disadvantaged mothers. Improvements in pulsating vacuum milking machines also favorably impacted food safety by providing a clean, enclosed environment. Currently, bottle feeding still competes with breastfeeding as the preferred method, and the sale of raw, unpasteurized milk remains a contentious issue. Informed and responsible food safety professionals, physicians, and public health officials currently view breastfeeding as the preferred feeding method and milk pasteurization as the safer and more prudent alternative.
Journal Article
Louis Pasteur
\"Louis was born at a time when doctors were still trying to figure out what made people sick. As a teen, he discovered a love for science. As an adult, his curiosity led him to discover that microbes cause illnesses, and his groundbreaking research resulted in the creation of vaccines that have saved countless lives around the world. This amazing story of one of the fathers of modern medicine features a fact and photo section at the back.\"-- Page 4 of cover.
BOOK
Technical Inventions That Enabled Artificial Infant Feeding
Artificial feeding of infants, called hand-feeding, was unsafe well into the 19th century. This paper aims to identify technical innovations which made artificial feeding less dangerous. In rapid succession from 1844 to 1886, the vulcanization of rubber, production of rubber teats, cooling machines for large-scale ice production, techniques for milk pasteurization, evaporation and condensation, and packing in closed tins were invented or initiated. Remarkably, most of these inventions preceded the discovery of pathogenic bacteria. The producers of proprietary infant formula made immediate use of these innovations, whereas in the private household artificial feeding remained highly dangerous - mostly because of ignorance about bacteria and hygiene, and partly because the equipment for safe storage, transport, preparation and application of baby food was lacking.
Journal Article
Louis Pasteur : genius disease fighter
Read about French chemis and microbiologist Louis Pasteur, one of the first scientists to understand the importance of microorganisms both good and bad.
BOOK
From Swill Milk to Certified Milk
Background: Industrialization and urbanization jeopardized infant nutrition during the 19th century. Cow's milk was produced in the cities or transported long distances under suspect conditions. Milk was contaminated with bacteria or adulterated with water, flour, chalk and other substances. When distilleries proliferated in the metropoles, their waste slop was fed to cows which then produced thin and contaminated swill milk. Summary: Following a press campaign in the USA, the sale of swill milk was prohibited by law in 1861. Bacterial counts became available in 1881 and helped to improve the quality of milk. Debates on pasteurization remained controversial; legislation varied from country to country. Disposal of the wastewater of millions of inhabitants and the manure of thousands of cows was environmentally hazardous. It was not until 1860 and after several pandemics of Asiatic cholera that effective sewage systems were built in the metropoles. Milk depots were established in the USA by Koplik for sterilized and by Coit for certified milk. In France, Budin and Dufour created consultation services named goutte de lait, which distributed sterilized milk and educated mothers in infant care. Message: Multiple efforts to improve milk quality culminated in the International gouttes de lait Congresses for the Study and Prevention of Infantile Mortality.
Journal Article
Human Milk Banking
Human milk banks play an essential role by providing human milk to infants who would otherwise not be able to receive human milk. The largest group of recipients are premature infants who derive very substantial benefits from it. Human milk protects premature infants from necrotizing enterocolitis and from sepsis, two devastating medical conditions. Milk banks collect, screen, store, process, and distribute human milk. Donating women usually nurse their own infants and have a milk supply that exceeds their own infants’needs. Donor women are carefully selected and are screened for HIV-1, HIV-2, human T-cell leukemia virus 1 and 2, hepatitis B, hepatitis C, and syphilis. In the milk bank, handling, storing, processing, pooling, and bacterial screening follow standardized algorithms. Heat treatment of human milk diminishes anti-infective properties, cellular components, growth factors, and nutrients. However, the beneficial effects of donor milk remain significant and donor milk is still highly preferable in comparison to formula.
Journal Article
The Unknown Infection, or ‘Rožňava Disease’ in Czechoslovakia in 1951
This article analyses the scientific and ideological impact of the 1951 tick-borne encephalitis epidemic in Rožňava (Czechoslovakia). Scientists in Rožňava discovered the possibility of transmission of the tick-borne encephalitis virus through non-pasteurised milk. The article focuses on both the outbreak in Rožňava, with its social and ideological implications, and the subsequent virological research, which became a means of prestige and symbolic power for Czechoslovak scientists within the domestic and international scientific community. The article shows that an epidemic can become a tool of power. The Rožňava epidemic, although now forgotten, helped establish the institutional background for virological research in Czechoslovakia and was at the origin of the still cutting-edge knowledge of tick-borne encephalitis.
Journal Article