Which chemist is credited with the discovery that heat could kill bacteria in liquids like milk and wine?

The discovery that heat can kill bacteria in liquids such as milk and wine is attributed to Louis Pasteur. In the 19th century, Pasteur conducted experiments that demonstrated the effectiveness of heating liquids to eliminate microbial contamination, a process we now know as pasteurization. His research fundamentally changed food safety practices and contributed significantly to the field of microbiology by showing that microorganisms are responsible for fermentation and spoilage.

His work laid the foundation for modern sterilization techniques and had a profound impact on various industries, including food and beverage production. It is this pioneering work that makes Pasteur the key figure in the context of using heat to kill harmful bacteria in liquids.