pasteurize
[ pas-chuh-rahyz, pas-tuh- ]
/ ˈpæs tʃəˌraɪz, ˈpæs tə- /
verb (used with object), pas·teur·ized, pas·teur·iz·ing.
to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality.
Also
especially British,
pas·teur·ise.
OTHER WORDS FROM pasteurize
pas·teur·i·za·tion, noun su·per·pas·teur·ized, adjective ul·tra·pas·teur·ized, adjective un·pas·teur·ized, adjectiveWords nearby pasteurize
Example sentences from the Web for pasteurization
British Dictionary definitions for pasteurization (1 of 2)
pasteurization
pasteurisation
/ (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) /
noun
the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat
British Dictionary definitions for pasteurization (2 of 2)
pasteurize
pasteurise
/ (ˈpæstəˌraɪz, -stjə-, ˈpɑː-) /
verb (tr)
to subject (milk, beer, etc) to pasteurization
rare
to subject (a patient) to pasteurism
Medical definitions for pasteurization (1 of 2)
pasteurization
[ păs′chər-ĭ-zā′shən, păs′tər- ]
n.
The process of heating a beverage, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.
The process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage.
Medical definitions for pasteurization (2 of 2)
pasteurize
[ păs′chə-rīz′, păs′tə- ]
v.
To treat by pasteurization.
Scientific definitions for pasteurization
pasteurization
[ păs′chər-ĭ-zā′shən ]
A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, or undesired fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure.
The process of destroying most pathogens in certain foods, such as fish or clams, by irradiating them with gamma rays or other radiation to prevent spoilage. See Note at Pasteur.