pasteurization

British  

/ ˌpɑː-, ˌpæstəraɪˈzeɪʃən, -stjə- /

noun

1. the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat

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pasteurization Scientific  

/ păs′chər-ĭ-zā′shən /

1. A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, or undesired fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure.

2. The process of destroying most pathogens in certain foods, such as fish or clams, by irradiating them with gamma rays or other radiation to prevent spoilage.

3. See Note at Pasteur

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pasteurization Cultural  

1. Heating a fluid, such as milk, for a specific period to kill harmful bacteria. This technique was developed by Louis Pasteur.

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Example Sentences

They disdain raw milk as dangerous and ask instead that we appreciate the role of pasteurization and fortified bread, to name two examples, in reducing nutritional deficiencies and food-borne illnesses.

From The Wall Street Journal • Apr. 17, 2026

Proponents of raw milk say that pasteurization, a heating process that kills harmful bacteria, removes natural health benefits and that warnings around the consumption of raw milk are overstated.

From The Wall Street Journal • Apr. 11, 2026

The idea of mirror life was first floated in 1860 by Louis Pasteur, of vaccination, fermentation and pasteurization fame.

From Salon • Jan. 18, 2025

We know that consuming raw milk exposes people to infections that are normally killed during pasteurization, as the CDC says.

From Slate • Dec. 4, 2024

The milk must be delivered to the consumers within 30 hours after the completion of the process of pasteurization.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Hastings, Edwin George