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It is clear from the passage that the fundamental principle of pasteurization, especially as practised in the milk industry today, ----.
There were many heated debates in the nineteenth
century about the relationship between chemical
reactions and living organisms. Some scientists felt
that fermentation was an activity of living things and,
therefore, could not take place outside of living cells.
This was proved by the work Louis Pasteur
undertook for the French wine industry. Indeed, in the
1850s, the French wine industry was having serious
trouble with wine that had spoiled. The French
emperor, Napoleon III, called in Pasteur to help.
Pasteur knew that the fermentation which produced
wine was caused by living yeast cells. But now he
found that certain bacteria could also carry out
fermentation. He discovered that fermentation by
bacteria spoils wine because it produces vinegar
(acetic acid) instead of the alcohol produced by
yeast. Pasteur suggested that the winemakers heat
the wine for a short time to destroy the bacteria. They
were horrified, but it worked. The process,
pasteurization, is still used today, especially for milk.