[pas-chuh-rahyz, pas-tuh-] /ˈpæs tʃəˌraɪz, ˈpæs tə-/
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.
/ˈpæstəˌraɪz; -stjə-; ˈpɑː-/
to subject (milk, beer, etc) to pasteurization
(rare) to subject (a patient) to pasteurism
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.
[pas-chuh-rahy-zer, pas-tuh-] /ˈpæs tʃəˌraɪ zər, ˈpæs tə-/ noun 1. an apparatus for milk and other liquids. /ˈpæstəˌraɪzə; -stjə-; ˈpɑː-/ noun 1. an apparatus for pasteurizing substances (esp milk) 2. a person who carries out pasteurization
- Pasteur treatment
Pasteur treatment n. A treatment for infection by the rabies virus in which a series of increasingly strong inoculations with attenuated virus is given to stimulate antibody production during the incubation period of the disease.
[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.
[pa-steesh, pah-] /pæˈstiʃ, pɑ-/ noun 1. a literary, musical, or artistic piece consisting wholly or chiefly of motifs or techniques borrowed from one or more sources. 2. an incongruous combination of materials, forms, motifs, etc., taken from different sources; hodgepodge. /pæˈstiːʃ/ noun 1. a work of art that mixes styles, materials, etc 2. a work […]