Pasteurization
Pasteurization Process Technology - The process of pasteurization was named after Louis Pasteur, a French chemist / microbiologist, who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. Actually he only needed to heat the wine to 131 °F (55 °C) for a few minutes to kill the microorganisms that caused the wine diseases. The process was later applied to beer and milk (and many other products) and remains one of the most important unit operations in food, dairy and beverage processing facilities.