<P> Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food . Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial - scale sterilization of food is not common because it adversely affects the taste and quality of the product . Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed . </P> <P> The process of heating wine for preservation purposes has been known in China since 1117, and was documented in Japan in the diary Tamonin - nikki, written by a series of monks between 1478 and 1618 . </P> <P> Much later, in 1768, an Italian priest and scientist Lazzaro Spallanzani proved experimentally that heat killed bacteria, and that they do not reappear if the product is hermetically sealed . In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups . He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water . In that same year, the French military offered a cash prize of 12,000 francs for a new method to preserve food . After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810 . Later that year, Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods . </P> <P> La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food - bottling factory in the world, preserving a variety of food in sealed bottles . Appert's method was to fill thick, large - mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes . His greatest success for publicity was an entire sheep . He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise . The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly . Appert patented his method, sometimes called appertisation, in his honor . </P>

Who developed a process for treating milk to keep it from spoiling