un-pasteurized

pasteurize

[pas-chuh-rahyz, pas-tuh-]
verb (used with object), pasteurized, pasteurizing.
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:
1880–85; Pasteur + -ize

pasteurization, noun
superpasteurized, adjective
ultrapasteurized, adjective
unpasteurized, adjective
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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World English Dictionary
pasteurize or pasteurise (ˈpæstəˌraɪz, -stjə-, ˈpɑː-, ˈpæstəˌraɪz, -stjə-, ˈpɑː-)
 
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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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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