pasteurization

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Related to Pasturisation: Louis Pasteur, sterilization

pas·teur·i·za·tion

 (păs′chər-ĭ-zā′shən, păs′tər-)
n.
1. The act or process of heating a food, especially 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.
2. The act or process of destroying most microorganisms in certain foods, such as raw meat or fresh fruits and vegetables, by irradiating them with gamma rays or other radiation to prevent spoilage.

[After Louis Pasteur.]

pasteurization

(ˌpæstəraɪˈzeɪʃən; -stjə-; ˌpɑː-) or

pasteurisation

n
1. (Cookery) 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
2. (Brewing) 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

pas·teur·i·za·tion

(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 harmful germs or prevent further fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pasteurization - partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the foodpasteurization - partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
sterilisation, sterilization - the procedure of making some object free of live bacteria or other microorganisms (usually by heat or chemical means)
Translations
pasterizace
pasteurisering
pasztőrözés
gerilsneyîing
pasterizácia
pastörizasyon

pasteurization

[ˌpæstəraɪˈzeɪʃən] Npaste(u)rización f

pasteurization

pasteurize,

pasteurise

(ˈpӕstʃəraiz) verb
to heat food, especially milk, for a time to kill germs in it.
ˌpasteuriˈzation, ˌpasteuriˈsation noun

pas·teur·i·za·tion

n. pasteurización, proceso de destrucción de microorganismos nocivos por medio de la aplicación de calor regulado.
References in periodicals archive ?
Online breast milk has been found to contain more bacteria due to poor storage and lack of pasturisation.
Emma has strong views on the use of natural ingredients and has conducted extensive research to develop a pasturisation process for some products that guarantees a shelf life of 18 months to two years.