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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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British Dictionary definitions for ultrapasteurized

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 ultrapasteurized
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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ultrapasteurized in Medicine

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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