How is the process of pasteurisation done?its the process created by louis pasteur

Louis Pasteur performed the first scientific
pasteurization in the mid 1800s. The key idea behind pasteurization is the reduction,
but not necessarily the complete elimination, of bacteria in food
products.

Long before Pasteur's time, people knew that food
could be preserved by sealing it in airtight containers and heating it thoroughly;
Nicholas Appert published the first book on how to preserve food this way in 1810. Much
of the world still depends on food preserved by canning. However, some foods undergo
undesirable changes of  taste or texture when subjected to the levels of heat necessary
for sterile canning. Dairy products, fruit juices, beer, and wine all react poorly to
being boiled; these products are usually pasteurized
instead.

Pasteurization is an exacting process of applying
just enough heat for just enough time to kill most of the bacteria in a food, and
particularly the pathogenic ones. The combination is product specific, but for example,
either heating milk to 145°F for 30 minutes, or to 162°F for 16 seconds, will pasteurize
it properly.

Pasteurization is widely credited with
reducing rates of food borne illness in the US. Cases of tuberculosis, brucellosis,
salmonella, and listeria have all dropped dramatically since the use of pasteurization
became widespread.