SORU: aşağıdaki parçaya göre cevaplayınız
We understand from the passage that milk ----.
The value of heat for the preservation of food has
been known for thousands of years, but it was not
realized until the nineteenth century that a very
mild heat treatment far below boiling point, made
liquid foods such as milk keep much longer. The
discovery followed the work of the French scientist
Louis Pasteur on wine and beer. The process,
called after him "pasteurization", is a carefully
controlled mild heat treatment. It was found that
the process served two purposes; it delayed the
souring of milk, and it destroyed the dangerous
disease germs which sometimes occur in this
product. These germs include the bacteria which
cause tuberculosis, undulant fever, typhoid and
paratyphoid fevers, dysentery, diphtheria, scarlet
fever and septic sore throat.