pasteurization does kill bad bacteria, but it also kills good bacteria and other nutrients.
The pasteurization is decidedly less thorough than by the other method.
They are partially or completely precipitated by pasteurization.
The question of preservation and pasteurization can be treated here but briefly.
An investigation was made, and the pasteurization discontinued.
When baby is to use the milk within twenty-four hours, "pasteurization" is better than boiling as a method of destroying microbes.
pasteurization depends on how hot and how long water is heated.
All cities should compel evidence of pasteurization as a condition of sale.
Such finings may be applied at the time of the first pasteurization or just before the final filtration and bottling.
The temperatures of pasteurization recommended for starter-making differ with the authority.
1881, with -ize, after Louis Pasteur (1822-1895), French chemist and bacteriologist, who invented the process of heating food, milk, wine, etc., to kill most of the micro-organisms in it; distinguished from sterilization, which involves killing all of them. The surname is literally "Pastor." Related: Pasteurized; pasteurizing.
pasteurization pas·teur·i·za·tion (pās'chər-ĭ-zā'shən, pās'tər-)
The process of heating a beverage, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.
The process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage.
pasteurize pas·teur·ize (pās'chə-rīz', pās'tə-)
v. pas·teur·ized, pas·teur·iz·ing, pas·teur·iz·es
To treat by pasteurization.