pasteurization

pas·teur·i·za·tion  (pschr--zshn, pstr-)

n.

1. The act or process of heating a beverage or other food, 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 fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage.

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[After Louis Pasteur.]

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pasteurization  (pschr--zshn)

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. See Note at Pasteur Louis.

Thesaurus

Noun

1.

pasteurization - partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food pasteurisation sterilisation, sterilization - the procedure of making some object free of live bacteria or other microorganisms (usually by heat or chemical means)