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

This slow, low-temperature pasteurization method retains the milk’s fresh flavor and creaminess; higher temperatures destroy volatile aromatic compounds and denature milk proteins. —Sean Timberlake, Sacbee.com, 13 Mar. 2026

What are homogenization and pasteurization? —Paul Edward Parker, The Providence Journal, 5 Mar. 2026

The process of pasteurization, heating milk to a specific temperature for a set period of time, kills harmful organisms responsible for diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis, according to the FDA. —Gma Team, ABC News, 27 Feb. 2026

Milk from Hokkaido's farms is renowned for its depth of flavor thanks to an ideal climate, superb animal care, gentle pasteurization, and a higher-than-average fat content. —Alex Halberstadt, Condé Nast Traveler, 25 Feb. 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)