pasteurization

The act or process of heating a food, especially 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.

The act or process of destroying most microorganisms in certain foods, such as raw meat or fresh fruits and vegetables, by irradiating them with gamma rays or other radiation to prevent spoilage.

The preserving of wines or other fermented liquids from deterioration, by destroying the fungi and their spores that would be productive of further and deleterious changes. This is effected by heating the liquid to at least 140°F. Also spelled Pasteurisation.

A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained microorganisms.

Alternative spelling of pasteurisation.

partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food