pasteurization (redirected from pasteurisation)

pasteurization /pas·teur·iza·tion/ (pas″cher-ĭ-za´shun) heating of milk or other liquids to moderate temperature for a definite time, often 60°C. for 30 min., which kills most pathogenic bacteria and considerably delays other bacterial development.

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pas·teur·i·za·tion (pschr--zshn, pstr-)

n.

1. The process of heating a beverage, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.

2. The process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage.

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Pasteurization

The process of applying heat, usually to milk or cheese, for the purpose of killing, or retarding the development of, pathogenic bacteria.

Mentioned in: Brucellosis, Rat-Bite Fever

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pasteurization

[pas′tərīzā′shən]

Etymology: Louis Pasteur; Gk, izein, to cause

the process of applying heat, usually to milk or cheese, for a specified period for the purpose of killing or retarding the development of pathogenic bacteria. pasteurize, v.

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pasteurization

the process of heating milk to destroy pathogenic microorganisms and delay the development of spoilage organisms. The holding method heats milk to at least 62.8°C (145°F) and holds it at that temperature for not less than 30 minutes. High-temperature short-time (HTST) pasteurization heats to 71.7°C (161°F) for at least 15 seconds. Ultrapasteurization heats to 88.3°C (191°F) for 1 second or 100°C (212°F) for 0.01 seconds.