pasteurization

/ 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

pasteurization

/ 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

pasteurization

1. Heating a fluid , such as milk, for a specific period to kill harmful bacteria . This technique was developed by Louis Pasteur .

Example Sentences

Pasteurization does kill bad bacteria, but it also kills good bacteria and other nutrients.

From The Daily Beast

This is done by pasteurization, a method named after the French bacteriologist Louis Pasteur.

From Project Gutenberg

It took nearly two hours just to reach water pasteurization temperature.

From Project Gutenberg

Water pasteurization temperature was reached in 50 minutes, boiled eggs cooked in 70 minutes, and rice cooked in 75 minutes.

From Project Gutenberg

Pasteurization is the process of heating to a high temperature for a given length of time and quickly cooling.

From Project Gutenberg

The temperatures of pasteurization recommended for starter-making differ with the authority.

From Project Gutenberg