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

Pasteurization and proper cooking techniques inactivate the virus.

From Los Angeles Times • Dec. 24, 2024

Pasteurization began in the United States in the 1890s after the discovery of germ theory to control the hazards of highly contagious bacterial diseases which could be easily transmitted to humans through raw milk.

From Salon • Dec. 23, 2024

Pasteurization is one of modernity’s many achievements that make us healthier than we used to be.

From Slate • Dec. 4, 2024

Pasteurization as an idea was first developed in the mind of a chemist.

From New York Times • Apr. 27, 2021

Pasteurization: Only such milk or cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes.

From Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences