Tyndallization
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Tyndallization is a process for sterilizing food.[1] The process is named after its inventor, the 19th century scientist John Tyndall. It involves briefly boiling the item, which will kill bacterial cells, but not bacterial spores, allowing it to cool and allowing the spores to germinate, and then re-heating to kill the bacteria. This is usually done three times in total. This process is not particularly reliable, so is not often used today.[2]
[edit] References
- ^ Mesquita, J. A. M.; Teixeira, M.A. and Brandao, S. C. C. (1998). "Tindalization of goats' milk in glass bottles.". J. Anim. Sci. /J. Dairy Sci. Vol. 76, Suppl. 1 / Vol. 81, Suppl. 1/: 21.
- ^ Gould GW (September 2006). "History of science--spores". J. Appl. Microbiol. 101 (3): 507–13. doi:. PMID 16907801.
