who invented the process that destroys harmful bacteria in milk
Pasteurization A less aggressive method was developed by the French chemist Louis Pasteur during an 1864[13] summer holiday in Arbois. To remedy the frequent acidity of the local aged wines, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a short time to kill the microbes, and that the wine could subsequently be aged without sacrificing the final quality.[13] In honour of Pasteur, the process became known as "pasteurization".[2][14] Pasteurization was originally used as a way of preventing wine and beer from souring,[15] and it would be many years before milk was pasteurized. In the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated.[16]
Coon cheese Coon cheese is named after its American creator, Edward William Coon (1871â€“1934) of Philadelphia, who patented a method, subsequently known as the Cooning process, for fast maturation of cheese via high temperature and humidity.[1][2][3][4][5] Former manufacturer Kraft, and later Dairy Farmers and National Foods, have vigorously defended the trademark.