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Milk pasteurization is a process of heating milk to a specific temperature for a specific period of time in order to destroy harmful bacteria and extend the shelf life of milk. This process was developed by French scientist Louis Pasteur in the 19th century as a way to prevent the spread of disease through milk consumption. During pasteurization, milk is heated to a temperature between 161°F and 165°F (71.7°C to 73.9°C) for at least 15 seconds, or to a higher temperature for a shorter time. This kills the majority of bacteria and pathogens that may be present in the milk, including those that can cause serious illness such as E. coli, Salmonella, and Listeria.