pasteurization

2 ENTRIES FOUND:

pas·teur·i·za·tion

noun \ˌpas-chə-rə-ˈzā-shən, ˌpas-tyə-, -tə-\

: a process in which a liquid (such as milk or cream) is heated to a temperature that kills harmful germs and then cooled quickly

Full Definition of PASTEURIZATION

1
:  partial sterilization of a substance and especially a liquid (as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance
2
:  irradiation of food products

First Known Use of PASTEURIZATION

1886

Rhymes with PASTEURIZATION

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pas·teur·iza·tion

noun    (Medical Dictionary)

Medical Definition of PASTEURIZATION

1
: partial sterilization of a substance and especially a liquid (as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance
2
: partial sterilization of perishable food products (as fruit or fish) with radiation (as gamma rays)

Variants of PASTEURIZATION

pas·teur·iza·tion also British pas·teur·isa·tion \ˌpas-chə-rə-ˈzā-shən, ˌpas-tə-\

pasteurization

noun    (Concise Encyclopedia)

Partial sterilization of a substance, especially milk or other beverages, by using heat to destroy microorganisms while leaving its chemical makeup unaltered. The process is named for Louis Pasteur, its originator. Pasteurization of milk requires temperatures of about 145 °F (63 °C) for about 30 minutes, or higher temperatures for shorter periods. The treatment destroys any disease-causing organisms (principally Mycobacterium tuberculosis) as well as organisms that cause spoilage. See also food preservation.

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