Main Entry: pas·teur·iza·tion

Variant(s): also British pas·teur·isa·tion \ˌpas-chə-rə-ˈzā-shən, ˌpas-tə-\

Function: noun

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)