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Etymology: Louis Pasteur; Gk, izein, to cause; AS, moluc, milk
milk that has been treated by heat to destroy pathogenic bacteria. By law, pasteurization requires a temperature of 145° F to 150° F for not less than 30 minutes, followed by a temperature of 161° F for 15 seconds, followed by immediate cooling. Pasteurized milk is sometimes produced by using the high-temperature short-time method in which the milk is heated to 270° F for 1 second.
Milk heated to a specified temperature for a precise length of time and then cooled rapidly. This process kills pathogenic bacteria without appreciably altering the taste of the milk.See: pasteurization
See also: milk