pasteurize
[ pas-chuh-rahyz, pas-tuh- ]
/ ˈpæs tʃəˌraɪz, ˈpæs tə- /
|
verb (used with object), pas·teur·ized, pas·teur·iz·ing.
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.
Nearby words
Also especially British, pas·teur·ise.
Related forms
pas·teur·i·za·tion, nounsu·per·pas·teur·ized, adjectiveul·tra·pas·teur·ized, adjectiveun·pas·teur·ized, adjectiveDictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for pasteurization
British Dictionary definitions for pasteurization (1 of 2)
pasteurization
pasteurisation
/ (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) /
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
British Dictionary definitions for pasteurization (2 of 2)
pasteurize
pasteurise
/ (ˈpæstəˌraɪz, -stjə-, ˈpɑː-) /
verb (tr)
to subject (milk, beer, etc) to pasteurization
rare to subject (a patient) to pasteurism
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
Medicine definitions for pasteurization (1 of 2)
pasteurization
[ păs′chər-ĭ-zā′shən, păs′tər- ]
n.
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.
Medicine definitions for pasteurization (2 of 2)
pasteurize
[ păs′chə-rīz′, păs′tə- ]
v.
To treat by pasteurization.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
Science 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.
The American Heritage® Science Dictionary
Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Culture 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.
The New Dictionary of Cultural Literacy, Third Edition
Copyright © 2005 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.