What process involves heating milk to a high temperature for a specific period to sterilize it?

The process that involves heating milk to a high temperature for a specific period to sterilize it is pasteurization. This technique was developed by Louis Pasteur and is crucial in food safety to eliminate potentially harmful microorganisms without significantly altering the flavor or nutritional content of the food. During pasteurization, milk is typically heated to temperatures around 72°C (161°F) for at least 15 seconds, which effectively destroys pathogens.

By using pasteurization, milk can be stored for longer periods and remains safe for consumption, making it a critical process in the dairy industry. The method mainly focuses on killing bacteria such as Salmonella and Listeria, thereby improving the safety and extending the shelf life of milk.

In contrast, fermentation is a metabolic process that converts sugars to acids or gases, commonly used in products like yogurt or cheese. Homogenization is a mechanical process that breaks down fat globules in milk for a uniform consistency without separating, while filtration involves separating solids from liquids or gases using a filter, rather than heating for sterilization purposes.