What process involves heating milk to kill harmful bacteria?

The process that involves heating milk to kill harmful bacteria is pasteurization. This method was named after the French scientist Louis Pasteur, who developed it in the 19th century. Pasteurization typically involves heating milk to a specified temperature for a set amount of time and then rapidly cooling it down. This process effectively eliminates pathogenic bacteria without significantly affecting the nutritional quality or taste of the milk.

In contrast, fermentation is a process where microorganisms, such as bacteria or yeast, convert sugars into acids, gases, or alcohol, and is often used in the production of yogurt or cheese. Homogenization is the process of breaking down fat molecules in milk so that they remain suspended and do not separate, leading to a smoother texture. Clarification, on the other hand, refers to the removal of solids from liquids, such as in juice or wine production, to produce a clearer final product. Each of these processes serves different purposes in food production, but pasteurization is specifically focused on safety by eliminating harmful bacteria.