/ (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) /
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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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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

How to use pasteurization in a sentence

Scientific definitions for pasteurization

[ păs′chər-ĭ-zāshən ]

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.
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.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Cultural definitions for 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.

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.