Meaning of PASTEURIZATION
| Pronunciation: | | p`aschuruz'eyshun
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 WordNet Dictionary |
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| | Definition: | | [n] partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food |
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| | Synonyms: | | pasteurisation |
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| | See Also: | | sterilisation, sterilization | |
| Webster's 1913 Dictionary |
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| | Definition: | | \Pas*teur`i*za"tion\, n.
A process devised by Pasteur for preventing or checking
fermentation in fluids, such as wines, milk, etc., by
exposure to a temperature of 140[deg] F., thus destroying the
vitality of the contained germs or ferments.
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| Biology Dictionary |
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| | Definition: | | A method of preserving food by heating it to a certain point which will kill off pathogenic organisms but will not harm the flavor or quality of the food; this technique is mostly used with beer, milk, fruit juices, cheeses and egg products. |
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