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pasteurization

 [pas-chuh-rahyz, pas-tuh-]  

pas·teur·ize

   [pas-chuh-rahyz, pas-tuh-]
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.
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Also, especially British, pas·teur·ise.

Origin:
1880–85; Pasteur + -ize

Related forms
pas·teur·i·za·tion, noun
su·per·pas·teur·ized, adjective
ul·tra·pas·teur·ized, adjective
un·pas·teur·ized, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
Cite This Source Link To pasteurization

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Pasteurization is always a great word to know.
So is interrobang. Does it mean:
a printed punctuation mark (‽), available only in some typefaces, designed to combine the question mark (?) and the exclamation point (!), indicating a mixture of query and interjection, as after a rhetorical question.
a chattering or flighty, light-headed person.
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Collins
World English Dictionary
pasteurization or pasteurisation (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-, ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-)
 
—n
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
 
pasteurisation or pasteurisation
 
—n

Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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American Heritage
Medical Dictionary

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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American Heritage
Science Dictionary
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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American Heritage
Cultural Dictionary
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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