pasteurization

noun

pas·​teur·​i·​za·​tion ˌpas-chə-rə-ˈzā-shən 

ˌpas-tyə-,

-tə-

1

: partial sterilization of a substance and especially a liquid (such 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

Examples of pasteurization in a Sentence

Recent Examples on the Web

Meanwhile, pasteurization kills these pathogens without negatively affecting the nutritional makeup of the milk. —Parents, 9 May 2025

While other yogurt brands may use a similar process or add live probiotics after pasteurization, not all do. —Morgan Pearson, Ms, Verywell Health, 14 Mar. 2025

Ever since French scientist Louis Pasteur invented pasteurization – which heats milk to at least 145 degrees Fahrenheit to kill harmful bacteria – back in 1862, that’s been the standard in America. —Amy Feldman, Forbes, 21 Dec. 2024

The state’s health department defines raw milk as animal milk that has not undergone pasteurization or heat treatment to eliminate bacteria. —Mark Harper, USA Today, 19 Aug. 2025

Word History

First Known Use

1886, in the meaning defined at sense 1

Rhymes for pasteurization

• abbreviation
• abomination
• acceleration
• accentuation
• accommodation
• accreditation
• acculturation
• accumulation
• acetylation
• adjudication
• administration
• adulteration

Kids Definition

pasteurization

noun

pas·​teur·​i·​za·​tion ˌpas-chə-rə-ˈzā-shən 

ˌpas-tə-

: the process of heating a liquid (as milk) to a temperature high enough and keeping it at that temperature long enough to kill many objectionable germs and then cooling it rapidly without causing a major change in its chemical composition

Medical Definition

pasteurization

noun

pas·​teur·​iza·​tion

variants also British pasteurisation

ˌpas-chə-rə-ˈzā-shən, ˌpas-tə- 

1

: partial sterilization of a substance and especially a liquid (as milk) at a temperature and for a period of exposure that destroys pathogenic microorganisms

2

: partial sterilization of perishable food products (as fruit or poultry) with radiation (as gamma rays emitted by cobalt 60)