Pasteur Branch

Pasteur departments - in honor of the French microbiologist Louis Pasteur (1822–1895), who discovered on December 28, 1867 the phenomenon of pasteurization (from the Latin pastum - paste-like; - her), which implies the destruction of microorganisms in food products or other liquids by heating to a certain temperature level, which was described as "slightly less than the boiling point of water." L. Pasteur himself used this method to extend the shelf life of dairy products. Four years later he was awarded the Nobel Prize, and after another 4 years his Pasteurian methods were adopted by many countries around the world.