pasteurization

pasteurisation

/ (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) /

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noun

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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Words nearby pasteurization

Pasteur, Pasteur effect, pasteurella, pasteurellosis, pasteurism, pasteurization, pasteurize, pasteurizer, Pasteur, Louis, pasticcio, pastiche

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

Pasteurization does kill bad bacteria, but it also kills good bacteria and other nutrients.
Wisconsin Farmer to Stand Trial for Selling Raw Milk|Sarah Begley|May 12, 2013|DAILY BEAST
This is done by pasteurization, a method named after the French bacteriologist Louis Pasteur.
A Civic Biology|George William Hunter
It took nearly two hours just to reach water pasteurization temperature.
The BYU Solar Cooker/Cooler|Steven E. Jones
Water pasteurization temperature was reached in 50 minutes, boiled eggs cooked in 70 minutes, and rice cooked in 75 minutes.
The BYU Solar Cooker/Cooler|Steven E. Jones

Pasteurization is the process of heating to a high temperature for a given length of time and quickly cooling.
The Book of Cheese|Charles Thom and Walter Warner Fisk
The temperatures of pasteurization recommended for starter-making differ with the authority.
The Book of Cheese|Charles Thom and Walter Warner Fisk

Scientific definitions for pasteurization

pasteurization

[ păs′chər-ĭ-zā′shən ]

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.

Cultural definitions for pasteurization

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.