"Franz von Soxhlet Franz Ritter von Soxhlet (January 12, 1848 Brno – May 5, 1926 Munich) was a German agricultural chemist from Brno. He invented the Soxhlet extractor in 1879 and in 1886 he proposed pasteurization be applied to milk and other beverages. Soxhlet is also known as the first scientist who fractionated the milk proteins in casein, albumin, globulin and lactoprotein. Furthermore, he described for the first time the sugar present in milk, lactose. He was the son of a Belgian immigrant. He gained a PhD at Leipzig in 1872. In 1879 he became a professor of agricultural chemistry"
"hot milk (30 to 33 °C) at the same time as the seeding of spores from the Penicillium roqueforti mushroom, the mold responsible for the blue forms. These spores are from selected strains in the refining area. Under the action of the rennet, the milk coagulates.The curd is then sliced and then brewed. The grains are then become rounded and let out the whey. Draining can then be done on perforated molds. It is promoted by inverting the cheese. At demolding, the cheese is salted with dry salt (not soaking in brine). Work at the dairy then completes and the"
"was occurring in the bowels of the earth. This instrument was later modified by the German chemist Franz von Soxhlet in 1879 to create the extractor that bears his name, the Soxhlet extractor. Mary's name survives in her invention of the ""bain-marie"" (Mary's Bath), which limits the maximum temperature of a container and its contents to the boiling point of a separate liquid: essentially a double boiler. It is extensively used in chemical processes for which a gentle heat is necessary. This term was introduced by Arnold of Villanova in the 14th century. The bain-marie is also used for cooking"
"this established, he invented a process in which liquids such as milk were heated to a temperature between 60 and 100 °C. This killed most bacteria and moulds already present within them. Pasteur and Claude Bernard completed tests on blood and urine on April 20, 1862. Pasteur patented the process, to fight the ""diseases"" of wine, in 1865. The method became known as pasteurization, and was soon applied to beer and milk. Beverage contamination led Pasteur to the idea that micro-organisms infecting animals and humans cause disease. He proposed preventing the entry of micro-organisms into the human body, leading Joseph"
"frothy form. The use of malted milk powder in milkshakes was popularized in the USA by the Chicago drugstore chain Walgreens. Malted milk powder — a mixture of evaporated milk, malted barley, and wheat flour — had been invented by William Horlick in 1897 for use as an easily digested restorative health drink for disabled people and children, and as an infant's food. However, healthy people soon began drinking beverages made with malted milk simply for the taste, and malted milk beverages containing milk, chocolate syrup, and malt powder became a standard offering at soda fountains. In 1922, Walgreens employee"
"was further developed with a new patent by the inventor Eugène Charmat in 1907. The method is now named after the latter, but is also called ""cuve close"", ""metodo Italiano"" or ""the tank method"". The wine is mixed in a stainless steel pressure tank, together with sugar and yeast. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered and removed, and the wine is bottled. The duration of fermentation affects the quality; longer fermentation preserves the wine's aromas better and gives finer and more durable bubbles. This production method is widely used in the U.S.,"
"Ivar ""Pop"" Coulson made a milkshake by adding two scoops of vanilla ice cream to the standard malted milk drink recipe. This item, under the name ""Horlick's Malted Milk"", was featured by the Walgreen drugstore chain as part of a chocolate milk shake, which itself became known as a ""malted"" or ""malt"" and became one of the most popular soda-fountain drinks. The automation of milkshakes developed in the 1930s, after the invention of freon-cooled refrigerators provided a safe, reliable way of automatically making and dispensing ice cream. In 1936, inventor Earl Prince used the basic concept behind the freon-cooled automated"
"He discovered that condensed milk would last longer if heated to 120°C (248°F) in a sealed container, and hence could be preserved without adding sugar. When Anglo-Swiss declined to implement Meÿenberg's work, he resigned from the company and emigrated to the United States. John Meÿenberg first moved to St. Louis, but soon transferred to Highland, Illinois, due to its large Swiss population. On 25 November 1884, U.S. Patents 308,421 (Apparatus for Preserving Milk) and 308,422 (Process for Preserving Milk) were issued to Meÿenberg. Meÿenberg associated with various local merchants, including John Wildi, Louis Latzer, Dr. Knoebel, George Roth and Fred"
"of liquid food. It was originally applied to combat the souring of young local wines. Today, the process is mainly applied to dairy products. In this method, milk is heated at about for 15–30 seconds to kill the bacteria present in it and cooling it quickly to to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places. This method was invented by Louis Pasteur, a French chemist, in 1862. Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen"
"carbonated mineral water and lemonade, although during the European food crisis in the 1840s, Nestlé gave up mineral water production. In 1857 he began concentrating on gas lighting and fertilizers. Though it is not known when Nestlé started working on his infant formula project, by 1867, Nestlé had produced a viable powdered milk product. His interest is known to have been spurred by several factors. Although Nestlé and his wife were childless, they were aware of the high death rate among infants. Nestlé would have been aware of Justus von Liebig's work in developing an infant formula. In addition, fresh"
"were introduced, and the original ""Spätlese"" was further elaborated, first into Auslese in 1787 and later Eiswein in 1858 (although Eiswein is usually made from grapes not affected by ""Botrytis""). In some cases inoculation occurs when spores of the fungus are sprayed over the grapes, while some vineyards depend on natural inoculation from spores present in the environment. The fungus perforates the grapes' skin, allowing water in the grape to evaporate during dry conditions, and thereby raising the sugar concentration in the remaining juice. Some of the finest botrytized wines are picked berry by berry in successive (French for ""selections"")."
"powdered milk developed by Henri Nestlé with the liquor. In 1879, the texture and taste of chocolate was further improved when Rodolphe Lindt invented the conching machine. Lindt & Sprüngli AG, a Swiss-based concern with global reach, had its start in 1845 as the Sprüngli family confectionery shop in Zurich that added a solid-chocolate factory the same year the process for making solid chocolate was developed and later bought Lindt's factory. Besides Nestlé, several chocolate companies had their start in the late 19th and early 20th centuries. Cadbury was manufacturing boxed chocolates in England by 1868. In 1893, Milton S."
"forms of milk powder are traded on exchanges. Powdered milk is used for food and health (nutrition), and also in biotechnology (saturating agent). While Marco Polo wrote of Mongolian Tatar troops in the time of Kublai Khan who carried sun-dried skimmed milk as ""a kind of paste"", the first modern production process for dried milk was invented by the Russian doctor Osip Krichevsky in 1802. The first commercial production of dried milk was organized by the Russian chemist M. Dirchoff in 1832. In 1855, T.S. Grimwade took a patent on a dried milk procedure, though a William Newton had patented"
"culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurization process. A variant of filmjölk called ""tätmjölk"", ""filtäte"", ""täte"" or ""långmjölk"" is made by rubbing the inside of a container with leaves of certain plants: sundew (""Drosera"", ) or butterwort (""Pinguicula"", ). Lukewarm milk is added to the container and left to ferment for one to two days. More ""tätmjölk"" can then be made by adding completed ""tätmjölk"" to milk. In ""Flora Lapponica"" (1737), Carl von Linné described a recipe for ""tätmjölk"" and wrote that any species of butterwort could be"
"Posset A posset (also historically spelled poshote, poshotte) was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. In the 16th century the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert similar to syllabub. To make the drink, milk was heated to a boil, then mixed with wine or ale, which curdled it, and the mixture was usually spiced with nutmeg and cinnamon. It was considered a specific remedy for some minor illnesses, such as"
"even if they did not know the science behind what they were doing. Milestones 1665—Robert Hooke and Antoni Van Leeuwenhoek first observe and describe microorganisms. 1857–1876—Louis Pasteur proves the function of microorganisms in lactic and alcoholic fermentation. 1881—Emil Christian Hansen isolates ""Saccharomyces carlsbergensis"", a pure yeast culture, which is today widely used in brewing of lager beers. 1889–1896—Herbert William Conn, Vilhelm Storch and Hermann Weigmann demonstrate that bacteria are responsible for the acidification of milk and of cream. 1897—Eduard von Freudenreich isolates ""Lactobacillus brevis"". 1919—Sigurd Orla-Jensen classifies lactic acid bacteria on the basis of the bacteria's physiological response patterns. Starting"
"practice since Biblical times and, as part of the eucharist commemorating Jesus's Last Supper, became even more essential to the Christian Church. Although Islam nominally forbade the production or consumption of wine, during its Golden Age, alchemists such as Geber pioneered wine's distillation for medicinal and industrial purposes such as the production of perfume. Wine production and consumption increased, burgeoning from the 15th century onwards as part of European expansion. Despite the devastating 1887 phylloxera louse infestation, modern science and technology adapted and industrial wine production and wine consumption now occur throughout the world. The origins of wine predate written"
"method while on summer vacation in Arbois, to remedy the frequent acidity of the local wines. He found out experimentally that it is sufficient to heat a young wine to only about for a brief time to kill the microbes, and that the wine could be nevertheless properly aged without sacrificing the final quality. In honor of Pasteur, the process became known as ""pasteurization"". Pasteurization was originally used as a way of preventing wine and beer from souring. Commercial pasteurizing equipment was produced in Germany in the 1880s, and producers adopted the process in Copenhagen and Stockholm by 1885. Continued"
"and it soon proved to be a viable option for infants who were unable to breast feed. People quickly recognized the value of the new product, and soon ""Farine Lactée Henri Nestlé,"" ""Henri Nestlé's Milk Flour"" in French, was being sold in much of Europe. By the 1870s, ""Nestlé's Infant Food,"" made with malt, cow's milk, sugar, and wheat flour, was selling in the US for $0.50 a bottle. Nestlé's milk-condensation process enabled the chocolatier Daniel Peter, of Vevey, to perfect his milk chocolate formulation in 1875, after seven years of effort, and the two men subsequently formed a partnership"
"Kaeser and, on February 14, 1885, organized the Helvetia Milk Condensing Company. The company commenced operations in a closed wool factory. Helvetia started processing 300 gallons of raw milk a day. On 8 July 1885, the steam-powered sterilizer exploded and Helvetia Milk Condensing Company closed operations for repairs. Milk canned in early 1886 spoiled. Although John Meÿenberg believed that cans were inadequately sealed, others claimed that Meÿenberg's sterilization process was the cause. Due to this criticism, Meÿenberg left in August 1886. In 1899, Meÿenberg assisted Elbridge Amos Stuart in producing Carnation Evaporated Milk. Louis Latzer assumed the role of technical"
"to the grape's limitation and bring out more flavor and complexity. The most well-known of these techniques is ""sur lie"" aging, where the wine stays in contact with the dead yeast cells left over after fermentation (the lees). The technique was discovered, almost accidentally, in the early 20th century. Traditionally Muscadet producers would set aside a barrel of wine for special occasions, such as a family wedding. This ""honeymoon barrel"", as it became known, would take on more flavor and texture due to its contact with the lees. Through this process, autolysis occurs which contributes to a creamy mouthfeel that"
"and enamel. It is on display at Hatfield House in England and consists of a large, stemmed, covered bowl, two open, stemmed vessels, a covered container, three spoons, and two forks. The word ""posset"" is mostly used nowadays for a cold set dessert based on the 16th century version of the drink, containing cream and lemon, similar to syllabub. It is also used to refer to the semi-digested milk brought up by babies after a feed. Posset A posset (also historically spelled poshote, poshotte) was originally a popular British hot drink made of milk curdled with wine or ale, often"
"Zinfandel. He vinified this juice as a dry wine, and tried to sell it under the name of Oeil de Perdrix, a Swiss wine made by this saignée method. The Bureau of Alcohol, Tobacco and Firearms insisted on an English translation, so he added ""White Zinfandel"" to the name, and sold 220 cases. At the time, demand for white wine exceeded the availability of white wine grapes, encouraging other California producers to make ""white"" wine from red grapes, with minimal skin contact. However, in 1975, Trinchero's wine experienced a stuck fermentation, a problem in which the yeast dies off before"
"way as for Soxhlet, a vertical condenser ensures that the solvent drips back down into the chamber which is automatically emptied at every cycle. William B. Jensen notes that the earliest example of a continuous extractor is archaeological evidence for a Mesopotamian hot-water extractor for organic matter dating from approximately 3500 BC. The same mechanism is present in the Pythagorean cup. Before Soxhlet, the French chemist Anselme Payen also pioneered with continuous extraction in the 1830s. A Soxhlet apparatus has been proposed as an effective technique for washing mass standards. Soxhlet extractor A Soxhlet extractor is a piece of laboratory"
"known as the Just Milk Process) involves first treating a sample of milk with calcium chloride to reduce its acidity and then with alkaline hypochlorite to preserve the fatty acids in the finished product. The treated milk is then rolled between two large, horizontal steam-heated rollers. This action dries the milk; it is then scraped off and collected. Just was instrumental in founding Just's Food Company and the Just Milk Process, which was incorporated on November 15, 1902 with $10,000 in capital. The main product of the company was an infant food, which contained his famous evaporated milk and was"
"white grape varieties. They introduced to the region German white wine making techniques, such as halting fermentation with the use of sulphur in order to maintain residual sugar levels. One of these techniques involved taking a candle (known as a ""brimstone candle"") with its wick dipped in the sulphur and burned in the barrel that the wine will be fermenting in. This would leave a presence of sulphur in the barrel that the wine would slowly interact with as it was fermenting. Being an anti-microbial agent, sulphur stuns the yeast that stimulates fermentation, eventually bringing it to a halt with"
"mildew to form. It was not until he enlisted the cooperation of M. Henri Nestlé, then a baby-food manufacturer who had invented a milk-condensation process, that finally, in 1875, after seven years of effort, he was able to bring the product onto the market. Later, in 1879, the two men formed a partnership that organised the Nestlé Company, eventually one of the largest of Europe-based confection industries, into existence. Daniel Peter Daniel Peter (9 March 1836 – 4 November 1919) was a Swiss chocolatier. A neighbour of Henri Nestlé in Vevey, he was one of the first chocolatiers to make"
"1866, Charles Page (US consul to Switzerland) and George Page, brothers from Lee County, Illinois, USA, established the Anglo-Swiss Condensed Milk Company in Cham, Switzerland. Their first British operation was opened at Chippenham, Wiltshire, in 1873. In 1867, in Vevey, Henri Nestlé developed milk-based baby food and soon began marketing it. The following year saw Daniel Peter begin seven years of work perfecting his invention, the milk chocolate manufacturing process. Nestlé was the crucial co-operation that Peter needed to solve the problem of removing all the water from the milk added to his chocolate and thus preventing the product from"
"Britain and Scandinavia until after 4000 BC), and South Asia (7000–5500 BC). Pasteurization is widely used to prevent infected milk from entering the food supply. The pasteurization process was developed in 1864 by French scientist Louis Pasteur, who discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. After sufficient scientific study led to the development of germ theory, pasteurization was introduced in the United States in the"
"such as egg whites coagulating when attempting to dehydrate the albumen into a powder. This process was invented by Henri Nestlé in 1866, of Nestlé Chocolate fame, although the Shakers were already using a vacuum pan earlier than that (see condensed milk). This process is used industrially to make such food products as evaporated milk for milk chocolate, and tomato paste for ketchup. In the sugar industry vacuum evaporation is used in the crystallization of sucrose solutions. Traditionally, this process was performed in batch mode, but nowadays continuous vacuum pans are available. Vacuum evaporators are used in a wide range"
"saignée production with minimal skin contact, the ""whiter"" the better. In 1975, Sutter Home's ""White Zinfandel"" wine experienced a stuck fermentation, a problem in which the yeast goes dormant, or in some cases dies off before all the sugar is turned to alcohol. Winemaker Bob Trinchero put it aside for two weeks, then upon tasting it he decided to sell this pinker, sweeter wine. In 1976, wine writer Jerry D. Mead visited Mill Creek Vineyards in Sonoma County, California. Charles Kreck had been one of the first to plant Cabernet Sauvignon vines in California, and offered Mead a wine made"
"persistence I succeeded in producing something far superior to the Champagne sparkling wines known so far."" Törley continuously developed his winery and the production technology, and introduced refrigerative disgorging in Hungary. In producing champagne, Törley did not work alone; rather he employed French experts who installed the winery as well as worked it throughout production, taking instructions from Törley himself as to the details of production. Louis François, who had come from Reims to Hungary at Törley’s invitation, worked as Törley’s cellar master until he set up his own winery in Hungary with his brother César François in 1886, after"
"items required for production, and is credited for being the founder of industrial milk conservation in Norway. The product ""Viking Milk"" was patented and introduced by him in 1891. The factory at Toten was taken over by the Swiss company Henri Nestlé in 1897, while Sopp continued as technical and scientific manager until he retired in 1925. Sopp was the first to suggest classifying fungi as belonging to neither plantae nor animalia, but to a third kingdom, already in his thesis ""Om sop paa levende jordbund"" from 1893, and in a subsequent article in the periodical ""Nyt Tidsskrift"". He was"