Pasteurization is the process of heating a beverage such as milk to a specific temperature for a specific period of time in order to kill micro-organisms that could cause disease, spoilage, or undesired fermentation. The process is named for Louis Pasteur, the 19th-century biologist and chemist.
Pasteur became a professor of chemistry at the University of Lille in 1854, and soon began studying fermentation in wine and beer. He determined that micro-organisms in liquids could be killed by heating to 55 degrees Celsius (about 130 degrees Fahrenheit) or higher for short periods of time.
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