ultrapasteurized
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tʃəˌraɪz, ˈpæs 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.
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2013.
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Based on the Random House Dictionary, © Random House, Inc. 2013.
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Link To ultrapasteurized
00:10
Ultrapasteurized
is always a great word to know.
So is doohickey. Does it mean:
| a gadget; dingus; thingumbob. |
| a fool or simpleton; ninny. |
Collins
World English Dictionary
pasteurize or pasteurise (ˈpæstəˌraɪz, -stjə-, ˈpɑː-, ˈpæstəˌraɪz, -stjə-, ˈpɑː-) ![[Click for IPA pronunciation guide]](http://static.sfdict.com/dictstatic/g/d/dictionary_questionbutton_default.gif) | |
| —vb | |
| 1. | to subject (milk, beer, etc) to pasteurization |
| 2. | rare to subject (a patient) to pasteurism |
| pasteurise or pasteurise | |
| —vb | |
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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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Etymonline
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, © 2010 Douglas Harper
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American Heritage
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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Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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