- 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.
Origin of pasteurize
Examples from the Web for pasteurization
Pasteurization does kill bad bacteria, but it also kills good bacteria and other nutrients.Wisconsin Farmer to Stand Trial for Selling Raw Milk
May 12, 2013
This method is often followed where pasteurization or sterilization is not desired.Outlines of Dairy Bacteriology, 8th edition
H. L. Russell
All cities should compel evidence of pasteurization as a condition of sale.Civics and Health
William H. Allen
They are partially or completely precipitated by pasteurization.
One way to destroy many of the bacteria in milk is by pasteurization.
The question of preservation and pasteurization can be treated here but briefly.Foods and Household Management
- 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
- to subject (milk, beer, etc) to pasteurization
- rare to subject (a patient) to pasteurism
Word Origin and History for pasteurization
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.
- 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.
- To treat by pasteurization.
- 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.