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pasteurize

[pas-chuh-rahyz, pas-tuh-]
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verb (used with object), pas·teur·ized, pas·teur·iz·ing.
  1. to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality.
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Also especially British, pas·teur·ise.

Origin of pasteurize

First recorded in 1880–85; Pasteur + -ize
Related formspas·teur·i·za·tion, nounsu·per·pas·teur·ized, adjectiveul·tra·pas·teur·ized, adjectiveun·pas·teur·ized, adjective
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

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British Dictionary definitions for pasteurization

pasteurization

pasteurisation

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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pasteurize

pasteurise

verb (tr)
  1. to subject (milk, beer, etc) to pasteurization
  2. rare to subject (a patient) to pasteurism
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Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for pasteurization

n.

1885, from pasteurize + -ation.

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pasteurize

v.

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.

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Online Etymology Dictionary, © 2010 Douglas Harper

pasteurization in Medicine

pasteurization

(păs′chər-ĭ-zāshən, păs′tər-)
n.
  1. 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.
  2. 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.
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pasteurize

(păschə-rīz′, păstə-)
v.
  1. To treat by pasteurization.
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The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.

pasteurization in Science

pasteurization

[păs′chər-ĭ-zāshən]
  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. See Note at Pasteur.
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The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pasteurization in Culture

pasteurization

[(pas-chuhr-i-zay-shuhn, pas-tuhr-i-zay-shuhn)]

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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The New Dictionary of Cultural Literacy, Third Edition Copyright © 2005 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.