pasteurization


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Related to pasteurization: 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 ?
meeting regarding implementation of Pasteurization Law, here on
He expressed these views during addressing the consultative meeting regarding implementation of Pasteurization Law, here on Wednesday.
Macrowave Pasteurization Systems are ideal for batch or conveyorized applications for bagged or bulk product.
Its shelf life is further extended to 4 to 7 days by pasteurization.
Although pasteurization is needed to achieve shelf stability and product safety in many products, this process also results in the thermal destruction of quality attributes.
The acquisition of this property, leased for 18 years to Universal Pasteurization, illustrates Gladstone Commercial's commitment to acquiring valuable real estate leased to quality tenants.
8226; Eco Sciences use only natural sunlight to create energy to dry the wastewater sludge and through their patented process, biosolids reach pasteurization temperatures that destroy all pathogens and removes vector attraction and meets all Federal EPA and State Regulations.
Pasteurization involves heating the milk to a temperature that kills potentially harmful microorganisms.
Vacuum steam pasteurization is a technology that injects saturated steam under vacuum to supply heat which can be controlled to achieve desired temperature.
While almost all of the types of food that are available at the grocery store can also be found at the local farmers market, one food that is difficult to find in many states is raw milk--that is, milk that has not undergone pasteurization (heat treatment).
LAHORE -- Stakeholders meeting at the University of Veterinary and Animal Sciences (UVAS) Lahore discussed development of formal dairy sector and a minimum pasteurization law here on Friday.
All almonds processed for sale in the United States today are treated with some kind of pasteurization process in order to zap Salmonella, even though it's generally thought that almonds are only rarely contaminated with this pathogen.