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

The Board of Animal Health says there is no concern for the safety of the public milk supply, as all milk sold in stores is pasteurized to kill bacteria and viruses, and pasteurization has been shown to effectively eliminate active H5N1 virus present in milk. —Forum News Service, Twin Cities, 24 Mar. 2025

Yet, even after the French microbiologist Louis Pasteur patented the technology of pasteurization, or heating liquids to kill microorganisms, in 1865, Americans largely continued to consume raw milk for several more decades. — Made By History, Time, 29 Apr. 2025

Among the first practical application of pasteurization was beer. —Scott Lafee, San Diego Union-Tribune, 22 Apr. 2025

According to the American Dairy Association, pasteurization does not affect the nutritional value or taste of the milk. —Ariana Yaptangco, Glamour, 9 Dec. 2024

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)