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.
/ˈpæstəˌraɪz; -stjə-; ˈpɑː-/
verb (transitive)
1.
to subject (milk, beer, etc) to pasteurization
2.
(rare) to subject (a patient) to pasteurism
v.

1881, with -ize, after Louis Pasteur (1822-1895), French 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. The surname is literally “Pastor.” Related: Pasteurized; pasteurizing.

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.

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  • Pasteurized

    [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 […]

  • Pasteurizer

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  • Pasteur treatment

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  • Pasticcio

    [pa-stee-choh; Italian pahs-teet-chaw] /pæˈsti tʃoʊ; Italian pɑsˈtit tʃɔ/ noun, plural pasticci [pa-stee-chee; Italian pahs-teet-chee] /pæˈsti tʃi; Italian pɑsˈtit tʃi/ (Show IPA) 1. a pastiche.



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