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

See Examples For:

pasteurization

Kuchipudi emphasized that pasteurization effectively destroys the virus, highlighting the importance of avoiding raw milk.

From Science Daily ● Jun. 23, 2026

They disdain raw milk as dangerous and ask instead that we appreciate the role of pasteurization and fortified bread, to name two examples, in reducing nutritional deficiencies and food-borne illnesses.

From The Wall Street Journal ● Apr. 17, 2026

“Luckily for the most part, pasteurization kills the virus, but raw milk would be expected to be absolutely loaded with the virus.”

From Salon ● Feb. 7, 2025

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

It is, however, deemed essential that all pasteurized milk be sold as such; that it be delivered to the consumer within twenty-four hours after pasteurization and that no milk be pasteurized a second time.

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