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Definition of Pasteurization - 7 dictionary results
Pasteurization
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pas⋅teur⋅ize

  [pas-chuh-rahyz, pas-tuh-]
Use Pasteurization in a Sentence
–verb (used with object), -ized, -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.

Origin:
1880–85; Pasteur + -ize

Related forms:
pas⋅teur⋅i⋅za⋅tion, noun
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Pasteurization
 Pasteurization Systems, UHT Plants Flash Pasteurizers, HTST Systems
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pas·teur·i·za·tion   (pās'chər-ĭ-zā'shən, pās'tər-)   
n.  
  1. The act or process of heating a beverage or other food, 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.
  2. The act or 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.

[After Louis Pasteur.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Pasteurization

Pas*teur`i*za"tion\, n. A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140[deg] F., thus destroying the vitality of the contained germs or ferments.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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pasteurization [(pas-chuhr-i-zay-shuhn, pas-tuhr-i-zay-shuhn)]

Heating a fluid, such as milk, for a specific period to kill harmful bacteria. This technique was developed by Louis Pasteur.

The American Heritage® New Dictionary of Cultural Literacy, Third Edition
Copyright © 2005 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Main Entry: pas·teur·iza·tion
Variant: also British pas·teur·isa·tion /"pas-ch&-r&-'zA-sh&n, "pas-t&-/
Function: noun
1 : partial sterilization of a substance and especially a liquid (as milk) at a temperature and for a period of exposure that destroys objectionableorganisms without major chemical alteration of the substance
2 : partial sterilization of perishable food products (as fruit or fish) with radiation (as gamma rays)
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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pasteurization pas·teur·i·za·tion (pās'chər-ĭ-zā'shən, pās'tər-)
n.

  1. 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.
  2. 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.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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pasteurization   (pās'chər-ĭ-zā'shən)  Pronunciation Key 
  1. 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.
  2. 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.

The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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 www.daviscofoods.com/processing/