Partial sterilization of a product such as milk at a high temperature is known as:

Pasteurization

Explanation:

• Definition: Pasteurization is the process of partial sterilization of milk at high temperatures to destroy harmful microorganisms and extend shelf life.
• Process Details:
  • Milk is heated to approximately 70°C (158°F) for 15 to 30 seconds.
  • Immediately after heating, the milk is rapidly cooled to inhibit the growth of any remaining microbes.
• Purpose: This method effectively reduces the microbial load in milk, ensuring it is safe for consumption and prolonging its shelf life.
• Historical Context: The technique is named after French scientist Louis Pasteur, who developed the method in the 19th century to prevent spoilage and microbial contamination in beverages.
• Applications: While commonly associated with milk, pasteurization is also applied to other beverages and liquid foods, such as fruit juices, to enhance safety and preservation.

Therefore, the partial sterilization of milk at high temperature is known as pasteurization.