Pasteurization is the process of heating liquids or food to a specific temperature for a certain period to kill harmful microorganisms such as bacteria, protozoa, molds, and yeasts. The technique was named after Louis Pasteur, a French microbiologist who discovered that heating wine could prevent it from spoiling. In the case of milk, it is heated at high temperature, around 70 ℃ for 15 to 30 seconds, and then suddenly chilled at 5 ℃ and stored to sterilize it. Pasteurization is commonly used in the food industry to extend the shelf life of products and prevent the spread of diseases caused by harmful microorganisms.