pas·teur·i·za·tion   (pās'chər-ĭ-zā'shən, pās'tər-)    n.   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. 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.]

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.

pasteurize 

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)

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.