… on a daily basis. The work of the former Strasbourg University Professor who fathered the process now know as ‘Pasteurisation’ is still regarded as an oddity here in France. In fact it seems most people have no idea what Pasteurisation is.
Why else would milk producers feel the need to write on their product:
La pasteurisation douce de ce lait permet de retrouver les saveurs et les qualities du lait frais. Il est inutile de la faire bouillir avant consommation.
Translation: “Mild Pasteurisation of this milk lets the flavour and quality of fresh milk remain. It is pointless boiling it before consuming.”