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pasteurize

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pas⋅teur⋅ize

[pas-chuh-rahyz, pas-tuh-]
–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


pas⋅teur⋅i⋅za⋅tion, noun
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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pas·teur·ize   (pās'chə-rīz', pās'tə-)   
tr.v.   pas·teur·ized, pas·teur·iz·ing, pas·teur·iz·es
To subject (a beverage or other food) to pasteurization.
pas'teur·iz'er n.
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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Word Origin & History

pasteurize 
1881, after Louis Pasteur (1822-95), Fr. 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.
Online Etymology Dictionary, © 2001 Douglas Harper
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Medical Dictionary

Main Entry: pas·teur·ize
Variant: also British pas·teur·ise /'pas-ch&-"rIz, 'pas-t&-/
Function: transitive verb
Inflected Forms: -ized also British -ised; -iz·ing also British -is·ing
: to subject to pasteurization —pas·teur·iz·er also British pas·teur·is·er noun
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Medical Dictionary

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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