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pasteurize

[pas-chuh-rahyz, pas-tuh-] /ˈpæs tʃəˌraɪz, ˈpæs tə-/
verb (used with object), pasteurized, pasteurizing.
1.
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, pasteurise.
Origin
1880-1885
1880-85; Pasteur + -ize
Related forms
pasteurization, noun
superpasteurized, adjective
ultrapasteurized, adjective
unpasteurized, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for pasteurization
  • pasteurization kills bacteria in apple juice and cider, but it changes their flavor.
  • Compare that to pasteurization, the standard preservation process.
  • Irradiation and pasteurization are two different technologies for bacteria control.
  • Experts believe the food supply is safer than in the days before pasteurization and refrigeration, but new dangers have emerged.
  • Three processes used to pasteurize foods are flash pasteurization, steam pasteurization, and irradiation pasteurization.
  • Disease-causing organisms in milk can only be killed through pasteurization.
  • Specifically, you asked what the pasteurization requirements are for producing ice cream in a truck.
  • Samples of pasteurized milk and milk products are collected and tested to check for quality and proper pasteurization.
  • All pasteurization processes need to be validated and verified to ensure critical processing limits are achieved.
  • During pasteurization however, these lactic acid bacteria are mostly destroyed.
British Dictionary definitions for pasteurization

pasteurization

/ˌpæstəraɪˈzeɪʃən; -stjə-; ˌpɑː-/
noun
1.
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

pasteurize

/ˈpæstəˌraɪz; -stjə-; ˈpɑː-/
verb (transitive)
1.
to subject (milk, beer, etc) to pasteurization
2.
(rare) to subject (a patient) to pasteurism
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for pasteurization
n.

1885, from pasteurize + -ation.

pasteurize

v.

1881, with -ize, after Louis Pasteur (1822-1895), French chemist and bacteriologist, who invented the process of heating food, milk, wine, etc., to kill most of the micro-organisms in it; distinguished from sterilization, which involves killing all of them. The surname is literally "Pastor." Related: Pasteurized; pasteurizing.

Online Etymology Dictionary, © 2010 Douglas Harper
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pasteurization in Medicine

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.

pasteurize pas·teur·ize (pās'chə-rīz', pās'tə-)
v. pas·teur·ized, pas·teur·iz·ing, pas·teur·iz·es
To treat by pasteurization.

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 in Science
pasteurization
  (pās'chər-ĭ-zā'shən)   
  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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pasteurization in Culture
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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