PASTEURIZATION

pasteurization, pasteurisation

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

Source: WordNet® 3.1

Noun

pasteurization (countable and uncountable, plural pasteurizations)

Alternative spelling of pasteurisation

Source: Wiktionary

Pas*teur`i*za"tion, n.

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

Source: Webster’s Unabridged Dictionary 1913 Edition

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