What process involves heating milk to kill bacteria?

Pasteurization is the process that involves heating milk (and other liquids) to a specific temperature for a set period of time to eliminate harmful bacteria and extend shelf life. This method was developed by Louis Pasteur in the 19th century as a way to improve food safety and prevent spoilage. The heat treatment effectively reduces the microbial load without significantly affecting the taste or nutritional quality of the milk.

Fermentation, on the other hand, is a metabolic process where microorganisms convert sugars into acids, gases, or alcohol, which is not the same as killing bacteria. Homogenization is a mechanical process that breaks down fat molecules in milk to create a uniform consistency and prevent separation, but it does not involve heat treatment or destruction of bacteria. Clarification refers to the removal of solid particles from liquids, which does not pertain to the process of heating for the purpose of bacterial elimination.