Pasteurization, process of heating a liquid, particularly milk, to a temperature between 55° and 70° C (131° and 158° F), to destroy harmful bacteria without materially changing the composition, flavor, or nutritive value of the liquid. The process is named after the French chemist Louis Pasteur, who devised it in 1865 to inhibit fermentation of wine and milk. Milk is pasteurized by heating at a temperature of 63° C (145° F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10° C (50° F). Beer and wine are pasteurized by being heated at about 60° C (140° F) for about 20 minutes; a newer method involves heating at 70° C (158° F) for about 30 seconds and filling the container under sterile conditions.