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The 70 pages that link to Pasteurization, each with the reason it gives.

• Breast milkRelated: Milk banks commonly use controlled pasteurization to reduce pathogen risk.

• Goat cheeseRelated: Whether goat milk is pasteurized affects food-safety requirements and cheesemaking choices.

• Grape juiceRelated: Heating grape juice helps prevent fermentation and extends its shelf life.

• Cranberry juiceRelated: Packaged cranberry juice is often pasteurized to extend its safe shelf life.

• EggnogRelated: Heating an eggnog mixture can lower the risk from raw eggs.

• Henri NestléRelated: Industrial milk processing helped make dairy products safer and more storable.

• History of alcoholic beveragesRelated: Pasteur's work helped explain spoilage and improve the stability of wine and beer.

• Pineapple juiceRelated: It can make pineapple juice safer and extend its refrigerated or shelf-stable life.

• Potassium benzoateCompared with: Unlike an added preservative, it controls microbes through heat.

• Skimmed milkRelated: Commercial skimmed milk is commonly pasteurized after fat separation.

• Tomato juiceRelated: Commercial tomato juice is commonly heat-treated to improve safety and shelf life.

• Water heatingRelated: Water can be heated as part of food-processing and sanitation operations governed by temperature and time.

• Ferdinand CohnRelated: Heat-resistant spores helped explain why ordinary heating may not prevent microbial growth.

• History of biotechnologyBroader topic: Louis Pasteur connected microbial science to safer food production.

• James L. KraftRelated: Heat treatment helped processed cheese resist spoilage during storage and distribution.

• Kitasato ShibasaburōRelated: It exemplifies the broader public-health impact of research on microbes.

• OenologyRelated: Studies of wine spoilage helped prompt Pasteur’s development of controlled heating.

• PostharvestRelated: Processing harvested crops into juices and other foods can extend safe shelf life.

• ThermolabileCompared with: It uses controlled heat to inactivate targets while limiting damage to heat-sensitive product qualities.

• TurkeyRelated: Time and temperature together determine whether turkey is adequately pasteurized.