Pasteurization

[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.
/ˌpæstəraɪˈzeɪʃən; -stjə-; ˌpɑː-/
noun
1.
the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat
/ˈpæstəˌraɪz; -stjə-; ˈpɑː-/
verb (transitive)
1.
to subject (milk, beer, etc) to pasteurization
2.
(rare) to subject (a patient) to pasteurism
n.

1885, from pasteurize + -ation.
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.

pasteurization pas·teur·i·za·tion (pās’chər-ĭ-zā’shən, pās’tər-)
n.

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.
pasteurization
(pās’chər-ĭ-zā’shən)

pasteurization [(pas-chuhr-i-zay-shuhn, pas-tuhr-i-zay-shuhn)]

Heating a fluid, such as milk, for a specific period to kill harmful bacteria. This technique was developed by Louis Pasteur.