History of milk pasteurization

Pasteurization, the name is derived from that of Louis Pasteur, whose discoveries in the 1860s and 1870s demonstrated that heating liquids, especially wines, to fairly low temperatures, such as 60°C, improved the keeping quality during storage.

In the middle of nineteenth century, commercial winemaker approached Louis Pasteur to seek a solution of abnormal fermentation and subsequent spoilage of wines and beers. Pasteur studied the problem during 1864–65 and found that some microorganisms are the root cause of abnormal fermentation leading to early spoilage of wines and it can be prevented by heating the wine around 60°C, which kills these microorganisms.

William Dewes recommended heating milk in the home before feeding to infants some 40 years before Pasteur conducted his experiments. Dewes observed that if the milk was heated to boiling point and cooled quickly, the tendency to spoil was reduced. This method was successful in reducing infant morbidity and mortality rates.

Also preceding Pasteur was the contribution of Gail Borden who, in 1853, patented a process for heating and condensing milk under vacuum followed by addition of sugar for preservation.

In 1867 Pasteur applies heat to milk and reports the process postponed milk souring.

The first application of pasteurizing heat treatments to milk may have been performed by Franz von Soxhlet in 1886, who pasteurized bottled milk fed to infants.

The first commercial pasteurizer was introduced in Germany in 1882, but it was not until 1893 that a commercial unit was established in the U.S. for pasteurization of raw milk.

Gerber and Wieske pasteurized milk in bottles at 65°C for 1 h as early as 1888. The first commercial pasteurizer was made in Germany in 1882; pasteurization on a commercial scale quickly became common practice in Denmark and Sweden in the mid-1880s.

In Denmark and Sweden, commercial pasteurization of milk was common as early as the mid-1880s, due in part to the early recognition by Danish butter makers of its merits. However, cities in the United States were much slower to openly embrace pasteurization techniques.

In the early 1900s, in Arizona, Jane H. Rider "publicized the link between infant mortality and contaminated milk, and finally convinced the dairy industry to pasteurize milk."

The first pasteurized milk ordinance was published in 1924 in the November issue of Public Health Reports; pasteurization was defined as a heating process of not less than 142°F (61.1°C) for 30 min in approved equipment.

In 1956 minimum temperature for vat pasteurization was raised from 142°F of to 145°F of based on heat resistance of Coxiella burnetii. Based on University of California Davis studies in late 1940's 1966 FDA memorandum accepts dual stem (CIP) flow diversion device to be used in HTST systems.

Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
History of milk pasteurization

7UP in history

In the village of Price's Branch, Missouri, a Mr Charles Leiper Grigg invented a popular orange drink in 1920 called Howdy. He launched his company as The Howdy Corporation. In order to improve it he marketed another drink in 1929 under the name of “Bib-Label Lithiated Lemon-Lime Soda,” it was originally formulated with lithium citrate as one of its active ingredients.

The beverage was a caramel-colored, lithiated lemon-lime soda, which he placed as a drink with a "flavor wallop" to market alongside Howdy Orange drink. The sales were bad. At the same time, more than 600 lemon-lime soft drinks were already in the marketplace.

Grigg spent more than two years testing eleven different formulas of lemon-flavored drinks. He settled on one that fulfilled his criteria, being both refreshing and thirst quenching - the drink recognized today as 7UP.

Acknowledging the success of the 7UP trademark, in 1936, C. L. Grigg changed the Corporation’s name from The Howdy Corporation to The Seven-Up Company. By the late 1940s, 7UP had become the third best-selling soft drink in the world.

The company was took over by Westinghouse in 1969 and in June 1978, Philip Morris acquired The Seven Up Company. In early 1987, Cherry 7UP and Diet 7UP were introduced. The target market was young people and it was instant success across the country.

In 1986, investment firm Hicks and Hass bought The Seven Up Company before the latter merged with Dr Pepper in 1988. The Dr Pepper Snapple Group was spun off from Cadbury Schweppes in 2008; it merged with Keurig Green Mountain in 2018 to form Keurig Dr Pepper. Now the rights to the brand of 7UP are held by Keurig Dr Pepper.
7UP in history

Invention of gin

Gin is an alcoholic beverage that has evolved greatly over the last 300 years from its origin. Gin is basically a distilled grain spirit flavored with extract form different plants, mainly the juniper berry. Juniper must be the predominant flavor. Juniper had been used since the 13th century to treat stomach complaints.

Juniper wine had been produced in France since the 16th century. Invented by Count de Morret, the son of Henry IV, it was known as the ‘wine of the poor’.

The Dutch were the first to formulated gin and have been doing so since the late 1500s, where juniper and grain spirit were combined to produce juniper berry elixir known as genievere – French for juniper.

Genievere was entirely different juniper wine. The spirit was for medicinal purposes only, particularly as a remedy for troops suffering from East Indian fevers. But the concoction was so potable that is swept the country as liquor, under the name Geneva or Genever. It contained an ethanolic extract of juniper, said to be a natural therapy for kidney function, coriander for the stomach, and calamus for colic.

Gin started to become known in England when troops returned from fighting the Thirty-Year War (1618-1648). The British supported the Protestant Dutch against Catholic Spain and brought back tales of Genever and its warming properties which had given them ‘Dutch Courage’.
Invention of gin

History of Aluminium beverage cans

Early cans were iron, but tin can now most food cans are steel, and drinks cans are aluminium. In 1810 Englishman named Peter Durand introduced the first metal container using the Tin Plate. The can could also be sealed airtight to retain the freshness and prevent the penetration of water, light and oxygen. The metal can was more robust that the fragile glass container.

In same year Peter Durand was granted a patent for a tin-plated food container by King George III for the idea of preserving food in vessels of glass, pottery, tin and other metals.

At that time, cans were made of iron and coated with a thin layer of tin. But even the best craftsmen could only produce up to 60cans a day, whereas today's modern beverage can making lines are producing over one million cans a day.

In 1846 Henry Evans invents a die device for making a can in a single operation. His invention enables the production of cans to be increased from 6 to 60 per hour.

Evaporated milk was first canned in the United States in 1885. These cans are opened by punching two holes on opposite sides of the can lid or top.

By the 1930s the technology had advanced to a stage when drinks could be packaged in cans. Continental European producers introduced beverage cans shaped like bottles. These cans are constructed from three pieces of metal and have a cone-shaped top closed by a "crown" cork.

The invention of C-enamel allowed the flat top and bottom beer can to be introduced in 1835. Later that year the cone-top beer can was also introduced. The "Church Key" was invented to open the flat top beer can.

Frozen juice concentrate was among the first products packaged using aluminium, which according to consumer polls, price a popular material among the general public. In 1959 Adolph Coors Co introduces the first all aluminum beer can in the U.S. This was a 7-oz. can.
History of Aluminum beverage cans

Invention of soda fountain by Samuel Fahnestock

Part of the reason people began to hang out at the local soda fountain was simply because they had to wait to get their order. At that time, pharmacists would have to mix soda by hand, adding whatever flavoring the customer desired.

To meet the need for carbonated soft drinks the soda fountain was developed in USA. The first soda fountain patent was granted to Samuel Fahnestock in 1819.

Samuel Fahnestock was born in Lancaster, PA on March 16, 1764. He married Barbara Becker, and they had 6 kids. He died on December 8, 1836. He had invented a barrel-shaped with a pump and spigot to dispense carbonated water, and the device was meant to be kept under a counter or hidden.

He invented the soda machine to quench the social demand for carbonated soft drinks. Originally, they were more like a beer keg which produce flavored mineral water sodas, and people would drink them for health reasons, but now they are stocked with cans or bottles of sodas. By 1824, soda fountains were in use in some American cities.

No evidence has surfaced that soda fountain were commonly used until just before the Civil War, when Gustavus D. Dows operated a marble soda fountain. By 1908, there were an estimated 75,000 soda fountains in the United States.
Invention of soda fountain by Samuel Fahnestock

History of Melitta coffee maker

Melitta Coffee Filter and a popular drip system that goes with it including special pot, was invented by Melitta Bentz of Dresden Germany in 1908.

This is because she wanted better coffee for her family. She was looking for a way to brew the perfect cup of coffee with none of the bitterness cause by over brewing. 

Melitta decided to invent a way to make a filtered coffee, pouring boiling water over ground coffee and having the liquid be filtered, removing any grinds.

Melitta did many experiments with different materials, until she found that her son’s blotter paper use for school worked best. She pierced holes in a tin container, put a circular piece of her son blotting paper in the bottom of it, and put this creation over the pot, and having coffee filtered.

The Melitta Automatic drip Coffee Maker was patented by Melitta Bentz in Germany on June 20th, 1908. At the Leipzig trade fair of 1909, she sold over 12 of her “coffee makers.”
History of Melitta coffee maker

Invention of crown cork by William Painter

William Painter, an American of British descent who lived in Baltimore, Maryland founded Crown Cork & Seal after inventing the ‘crown cork’ in 1891.

Carbonated beverages were all the rage in the 1880s, but painter recognized a serious shortcoming: the lack of a reliable bottle cap – nothing on the market properly sealed in all those tasty bubbles.

Painter’s cap revolutionized bottling, lined as it was with a thin cork disc. Crown cork was simple, economical to produce and retained gas in the bottle. Though simple in concept, the crown cork provides a friction-fit sufficient to seal pressurized beverages.

His single-use, cork line metallic cap eliminated problems that had plagued the bottling industry for centuries, including leakage and contamination.

The idea moved rapidly, as Crown opened plants in Brazil, France, Germany, Japan and the U.K. by the time of Painter’s death in 1906.
Invention of crown cork by William Painter

French press coffeemaker

The cafetiere or so-called “French press’ coffeemaker is something of a misnomer. The French press is probably the most underrated method so brewing coffee. It is cheap, easy, repeatable, and just about everyone has one at home.

It was probably invented by an Italian, Attilio Calimani, who patented it in 1929. However, a very similar brewer had been patented first by two Frenchmen, Mayer and Delforge, in 1852. In any event, the French rarely use the French press to make coffee these days.

Attilio Calimani furthered the design by using a glass jar spout and a close-fitting plunger with a filter on the end. In 1958 Faliero Bondanini received a patent for an improved version of the cafetiere that didn’t lose heat so quickly, via an insulated coffee press.
French press coffeemaker

History of Nespresso

Nespresso is a coffee system by Nestle Nespresso SA, itself operating system of the Nestlé Group.

In 1976, Eric Favre, a young researcher at A Nestlé research lab, filed his first patent for the Nespresso system. Eric originally invented Nespresso coffee capsules for Nestlé but then left the company to start its own business.

He invented a coffee capsule filled with fresh ground coffee and an appropriate technique with enabled the coffee brewing process under high pressure.

At the time Nestlé dominated the huge instant coffee market with its Nescafé brand, but was weak in the roasted and ground coffee segment. Nespresso was founded in 1986 as a wholly owned, but autonomous, subsidiary of the Nestlé Group with headquarters in Lausanne, Switzerland.

Nespresso was launched in 1986 in Switzerland and Italy with C100 and C1 100 machine models manufactured by Turmix. Capsule production began in Switzerland and coffee varieties include Bolero, Capriccio, Cosi and Decaffeinato.

The system and brand gained additional popularity because in 2000 the first Nespresso commercials went on air on European television.

In 2004 Nestlé aimed to introduce a new system, complementary to the espresso-only Nespresso devices that could also serve cappuccino and lattes.
History of Nespresso

History of iced tea

One of the earliest cookbooks with iced tea recipes is the Buckeye Cookbook written by Estelle Woods Wilcox’s in 1870.

Another report of iced tea being served dates back to an 1879 cookbook called Housekeeping in Old Virginia in which iced tea was added to a ‘tea punch’.

The national popularity of iced eta exploded when Richard Blechynden introduced his version at the 1904 World’s Fair in St Louis.

Richard Blechynden a Brit, arrived all the way from Calcutta India, represented British tea companies at St. Louis Louisiana Purchase Exposition World’s Fair. His job was to persuade fairgoers to drink and buy more tea.

Blechynden brought with him colorful dressed Sri Lankans to help him promote the fine Ceylon and Indian teas.

When the weather turn hot, Blechynden watched wistfully as a thousands of potential customers passed his booth in search of refreshing cold drinks.

Hot tea didn’t interest them. In desperation he set some glasses on the counter added ice and poured the warm tea over it. Iced tea immediately was a hot – so cooling and refreshing. Unwittingly, Richard Blechynden had started the summer tradition of iced tea.

Perhaps the biggest reason iced tea is such a booming success in the United States is that it’s so convenient and easy.
History of iced tea

Sweetened Condensed milk

Sweetened considered milk is preserved by addition of sugar which reduces water activity to a point to most microorganisms.

After witnessing the death of children who drank raw milk from diseased cows during the long voyage across the Atlantic, Gail Borden Junior was determined to figure out how to make milk safer. He came up with a way to remove the water based on method the Shakers had used for extracting water from fruit juice.

He accidentally discovered that adding sugar to milk increases the shelf life, making it a popular choice for troops at military camps. Borden received the first patent for sweetened condensed milk in 1856.

The popularity of sweetened condensed milk began after it was shipped to troops during the Civil War. Up to the 1890s, sweetened condensed milk was long shelf-life format that was sold in hermetically sealed cans, while unweetened condensed milk was manufactured and sold open, largely directly to the consumer, in a similar way as market milk.

In the 1860s, the Anglo-Swiss Condensed Milk Company was established in Switzerland by then US Consul at Zurich, Switzerland, Charles Page and his brother George. Their first factory was built in 1866 at Cham, Switzerland.
Sweetened Condensed milk

History of beverage can

Tin is the oldest available metals and centuries of use have established its non-toxic nature.

The first beverage to be presented in canned form was beer. Bottles of beer were popular, but had their liabilities; they could break, they were heavy and they were offered early in the twentieth century on a return-for-deposit system, which generated additional costs.

Beer bottlers began to explore cans in the late 1920s, but faced a technical challenge: beer is highly reactive with metal, quickly undergoing chemical changes upon contact with it and acquiring a foul taste and smell.

In 1935, Krueger’s Beer and Krueger’s Cream Ale became the first ever beverages sold in cans.

In the late 1950s, two major developments changed the design of beverage cans. Ermal Fraze of Dayton, Ohio, developed the first version of the pop-top cans. His idea was to attach a tab that could be used to open cans without a church key.

Other major development was Kaiser Aluminum Company developed an aluminium can.  In 1959 the Coors introduced the first all-aluminum beverage can and launched a recycling program, offering a penny for every returned can.

Historically, single steel sheets or continues steel strip were passed through a flux to remove the oxide barrier and thence into a bath of molten tin and the surplus tin was wiped off by pads on exit.

The first successful mass of produced can as a three –piece can in which the body was formed by rolling a tin -coated steel blank into a ribbed cylinder with an overlap side-seam sealed by a lead-tin soldered joint. The circular base was clinch-sealed to the cylinder and the top was also clinch-sealed to it, after filling the can.
History of beverage can

Dr. Brown’s Cel-Ray Soda

Dr. Brown’s Cel-Ray Soda is a trademark name for a celery-flavored carbonated beverage. It was first manufactured in 1869 and now bottled by Canada Dry Bottling Co. of New York in Queens since 1982. It is a survivor of celery-mad era.

It is unique flavor from celery seeds. This drink was brainchild of Dr. Brown, a physician from the Williamsburg neighborhood of Brooklyn, who created a tonic infused with celery seeds, seltzer and sugar to nurture sick children. Whether there really was a Dr. Brown who founded the brand is obscured by time.

By 1910 its label advertised ‘Dr. Browns Celery Tonic,’ made with crushed celery seeds, as ‘pure beverage for the nerves’ that ‘strengthens the appetite and aids digestion’.

Its label proudly also claimed that it ‘contains vitamin G B D.’ In 1950s federal government forced the makers to change the name to ‘soda’ because the original  name implied the drink had medical or health benefits.

The trademark was long owned by the American Beverage Co. since 1928. The sodas enjoyed a wide Jewish following in New York delis in the early twentieth century.

But is the early 1980s, as Jewish delis in New York vanished, the company expanded distribution it include delis, gourmet shops, and restaurants in major markets around the country bringing a formerly ‘ethnic’ drink into the mainstream.
Dr. Brown’s Cel-Ray Soda

McLaughlin invented Canada Dry

McLaughlin, a pharmacist developed recipes for soda drinks, and in 1888 McLaughlin began manufacturing mineral waters and a year later he opened a plant and office in Queen Street at Victoria.

In 1890 he created McLaughlin Belfast Style Ginger Ale, which was a dark, sweet beverage. He bottled this product and sold it at fairs and at beaches.

McLaughlin’s bubbly concoction became the mixer of choice in the Prohibition years because the soda masked the taste of home-brewed hooch.

The label included a map of Canada with a beaver, which is the national symbol of Canada. His wife and customers found his drink to syrupy for their tastes, so he began work on a lighter colored and less sweet version.

By 1904 McLaughlin had perfected a recipe for pale dry ginger ale. It was first exported to the United Sates in 1919. In 1922, he trademarked the name Canada Dry.
McLaughlin invented Canada Dry 

Invention of Kool-Aid by Edwin Perkins

Kool-Aid a powdered fruit flavored beverage was created by Edwin Perkins head of the Perkins Products Company of Hasting, Nebraska. Perkins was interested in inventing and making new products.

The firm manufactured a wide array of products sold through mail order. Eventually, he was selling over 100 different products. In 1920 Perkins marketed his first soft drink concentrate, Fruit Smack, syrup that consumers mixed with water and sugar.

Fruit Smack showed great promise, but its glass bottles were plagued by leakage and breakage.

Kool-Aid

Perkins then designed a powdered beverage concentrate that could be sold in paper packets. Customers were only required to combine powder with water and sugar.

Perkin called his product Kool-Ade and it became very popular across the nation. Perkins opened a larger factory to make Koll-Ade, Later he changed the name to Kool-Aid.

By 1929, Kool-Aid was sold throughout the United States. In 1953 Perkins sold his company to General Foods.

In 1988 General Foods merged with Kraft Foods, which launched new product lines such as Kool-Aid Slushies and ready-to-drink Kool-Aid splash.
Invention of Kool-Aid by Edwin Perkins

Thomas Henry and carbonated water

Thomas Henry (26 October 1734 – 18 June 1816), a Manchester apothecary, is generally credited to have been the first commercial manufacturer of artificially carbonated water in the late 1770s.

In 1781, Thomas published a paper titled ‘An Account of a Method of Preserving Water at sea, to which is added a Mode of Impregnating Water in large Quantities with Fixed Air. For the Use of the Sick on Board of Ships and in Hospitals’.

His recipe, slightly modified, is a s follow: to every gallon spring water add 1 scruple of magnesia, 30 grains of Epsom salt, 10 grains of common salt and a few pieces of iron wore or filings. The operation was then to proceed impregnating the water with fixed air.

He improved and developed Nooth’s design to make an apparatus capable of carbonating batches of up to 12 gal. The product was sold in tightly corked glass bottles. (John Mervin Nooth is known for developing the technique for duplicating mineral water in 1775)

Henry recommended consumption of lemon juice and soda water for the stomach but did not state whether the two were combined.

Henry regarded mineral water as a medicine and he gave his customers strict instruction on its use. Take four ounces at a time, he would tell them, and make sure the bottle is kept tightly sealed so that the gas does not escape.

By the late 1770os he was also selling artificially manufactured Pyrmont and Seltzer waters that is, imitations of the naturally occurring spa waters.

Thomas Henry’s method worked, but it required the use of cumbersome equipment,

In the 1780s a professor of chemistry named Torbern Bergman proposed a simpler method for producing carbonated water by combining lime juice and sodium bicarbonate.
Thomas Henry and carbonated water 

Johann Jacob Schweppe 1st to develop process to artificially carbonate mineral water

The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash.

Johann Jacob Schweppe, German watch maker living in Switzerland, learned of Priestley’s method of dripping sulfuric acid into limestone to produce carbon dioxide gas.

Using his machines skills, he became the first to develop a manufacturing process to artificially carbonate mineral water. He began production the aerated water in 1770s in factory scale using chalk and sulphuric acid to produce carbonic acid gas.

Schweppes

In 1792, in partnership with an engineer, Nicolas Paul, he established a factory in London for production of soda water and seltzers.

He became the pioneer in selling carbonated water. The Schweppes Company was founded in Geneva in 1783.

The company opened its first factory in America in 1884 and continued to expand its global operation, particularly after World War II.
Johann Jacob Schweppe 1st to develop process to artificially carbonate mineral water

George Washington inventor of instant coffee process

The earliest experiments with and patents for instant coffee date to the Civil War; further experiments were conducted during the Spanish-American War.

In 1906, while living in Guatemala, a Belgian named George Constant Louis Washington conceived the idea of instant coffee processing. He discovered a practical process for condensing coffee so that it could be reconstituted merely by adding boiling water in a cup.

George Washington, purportedly an indirect descendant of the first American President, refined coffee crystals from brewed coffee.

By 1910 Washington, he came out with his G. Washington’s Refined Coffee. G. Washington’s Refined Coffee was the first to be produced on a large commercial scale and proved to be popular in the US Army during the First World War.

In the summer of 1918, the U.S. Army requisitioned the entire G. Washington output, which fact the company promptly advertised: G. Washington’s Refined Coffee has gone to war.

The G. Washington Coffee Company continued to sell instant coffee in the U.S. market into the 1940s.
George Washington inventor of instant coffee process

Invention of 7 UP by Mr. C.L. Grigg

In 1920, Charles Leiper Grigg launched Howdy – a light carbonated but very sweet orange flavored soda.

Although he had built a network of nearly 400 bottlers by the mid-1920s, Howdy struggled, overshadowed by the rapid rise of Orange Crush, a rival orange soda from Chicago.

Grigg found his beverage under attack from rivals for its lack of juice and new laws forced him to label Howdy an orange-flavored drink rather than an orange drink.

Grigg spent more than two years experimenting with over 11 different formulas, all in search for lemon-flavored drinks before finalizing on Bib-Label Lithiated Lemon-Lime Soda. The drink contained lithium citrate a mood stabilizer.

Manufactured by Grigg’s Howdy Corporation, this soft drink appeared for sale in the fall of 1929 in St. Louis, Missouri, just two weeks before the great stock market crash.

Initially available in St. Louis and successfully despite the poor timing, the name soon changed to 7-UP.

The lithium citrate was abandoned in the drink in 1950, as lithium was found to cause side effects such as dizziness, nausea and thyroid problems.

The origin of the 7UP name is disputed.  Some theorizes that it came from the number of ingredients in the soda, while others say it came from the size of the 7-ounces in which the drink was first sold. Also there were a theory  said that the name came from a popular card game at the time called 7UP and form a cattle brand Charlie Grigg saw one day.

In 1933 syrup sales topped 174,000gallons shooting up to 2,074,000 gallons a year by 1936, after Grigg’s post-Prohibition decision to start promotion his soda as a mixer that ‘tames whiskey’ and ‘glorifies gin’.

In the 1940s, 7-UP had successfully moved to the number three sales among soft drinks; only Coca-Cola and Pepsi-Cola outranked it.
Invention of 7 UP by Mr. C.L. Grigg

The invention of Mountain Dew

Mountain Dew, the ultra sweet, odd-colored, lemon-lime drink marketed by Pepsi, is one of the fastest growing and most popular products in the carbonated softdrink category in the United States.

This drink was developed over a period of years, beginning in the 1940s.

Bill Bridgforth of Tri-City Beverage of Johnson City, Tennessee, was instrumental in creating its final formula following a series of experiments in 1958. He was a manager at the company and in 1960 he started bottling Mountain Dew in the green Mountain Dew bottles.

However the story is not beginning there. Two brothers, Barney and Ally Hartman, originated the lime beverage as a mixer in the late 1940s.

They were bottling a lemony drink for themselves as a mixer for Tennessee whisky, and jokingly called it Mountain Dew after the slang term for Tennessee Mountain moonshine.

In 1946, they added a paper label to their mixer bottle showing a hillbilly with a gun and bottle was taken to a convention in Gatlinburg, Tennessee.

That mixer was redeveloped in 1954 as a soft drink. It was bottled at Tri-City Beverage by businessman Charles Gordon. Mountain Dew was acquired by the Pepsi-Cola Company in 1964.
The invention of Mountain Dew