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

Although fragments of the H5N1 virus have also been found in conventional milk, the heat and pressure treatment of pasteurization means that processed milk is still definitely safe to drink.

From Slate • Dec. 4, 2024

We know that consuming raw milk exposes people to infections that are normally killed during pasteurization, as the CDC says.

From Slate • Dec. 4, 2024

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 • Oct. 3, 2024

Contaminated milk is not permitted to be sold and pasteurization inactivates the virus, “so there is no cause for concern for consumers from” pasteurized milk or dairy items.

From Los Angeles Times • Sep. 4, 2024

Many of them are spore formers; hence, are not killed when milk is heated, as in pasteurization, while the acid-formers are destroyed.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Hastings, Edwin George