To kill bacteria by heating liquids to moderately high temperatures only briefly French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage See: About Louis Pasteur
[French] to sterilize milk by heating it to 60 to 82C or 140 to 180F degrees to destroy harmful bacteria The term is derived from Louis Pasteur, who developed the method
To kill bacteria by heating milk (or other liquids) to a moderately high temperature for a brief period Milk is a beverage that benefits from this process Pasteurization was discovered by the French scientist, Louis Pasteur