Which method did Louis Pasteur develop to kill bacteria in milk?

Louis Pasteur developed the method known as pasteurization to kill bacteria in milk and other liquids. This process involves heating the milk to a specific temperature for a set period of time, effectively reducing the number of pathogenic microorganisms without significantly affecting the quality of the product. Pasteur's work was pivotal in the field of microbiology and food safety, demonstrating how controlled heating could eliminate harmful bacteria that cause spoilage and disease.

Unlike fermentation, which is a natural metabolic process used by yeast and bacteria to convert sugars into acids, gases, or alcohol, pasteurization specifically targets harmful microbes. Distillation is a method of separating components based on differences in boiling points, not specifically geared towards killing bacteria. Filtration is a physical separation process that can remove bacteria but does not involve the heating necessary to inactivate them and ensure the safety and shelf-life of food products. Thus, pasteurization remains one of the most effective techniques to ensure that milk and other beverages are safe for consumption.