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

“Luckily for the most part, pasteurization kills the virus, but raw milk would be expected to be absolutely loaded with the virus.”

From Salon

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

From Salon

That idea is certainly more exciting than the banal truth: pasteurization was developed to prevent foodborne illness.

From Salon

Once pasteurization became more common, infectious diseases with high infant mortality rates decreased by 50%.

From Salon

This shift allowed manufacturers to standardize processes, prioritize efficiency and utilize pasteurization and mass distribution, resulting in a dairy aisle that rarely reflects seasonality.

From Salon