How did Louis Pasteur's work lead to pasteurization of milk?

Louis Pasteur’s work did not directly involve the pasteurization of milk; rather, his foundational research into microbiology and fermentation provided the scientific basis for the process that now bears his name.12

In the 1860s, Pasteur demonstrated that microorganisms were responsible for the spoilage of wine and beer. He discovered that heating these beverages to a specific, controlled temperature for a short period killed the contaminating microbes without ruining the product. This technique became known as pasteurization.342

While Pasteur focused on alcoholic beverages, his discovery established the principle that heat could safely destroy harmful pathogens and extend shelf life. In 1886, German chemist Franz von Soxhlet suggested applying this heating method to milk to protect consumers from diseases like tuberculosis and typhoid. By the early 20th century, this practice was widely adopted, significantly reducing milk-borne epidemics and infant mortality.524