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

But his days of producing milk for pasteurization were short-lived; within a few months of meeting Stewart, McAfee converted his dairy to sell only raw milk. —CNN Money, 14 June 2026

But his days of producing milk for pasteurization were short-lived; within a few months of meeting Stewart, McAfee converted his dairy to sell only raw milk. —Annie Waldman, ProPublica, 9 June 2026

Making the powder involves several steps, including milk testing and pasteurization, the separation of curds and whey, draining and pasteurizing the liquid whey, and then sending it to a processing facility to remove more liquid via evaporation and spray drying. —Alyssa Goldberg, USA Today, 2 June 2026

This week in 1862, the first test of pasteurization was completed by Louis Pasteur and Claude Bernard. —Scott Lafee, San Diego Union-Tribune, 21 Apr. 2026

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)