flash pasteurization

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flash pasteurization

A method of ensuring the bacteriological safety of milk and other liquid foodstuffs by subjecting it briefly to temperatures of 110 C.
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Although it may be argued that brewers employ a less invasive form of sterilisation known as 'Flash Pasteurisation', this still does not prevent some of the natural characteristics of beer being spoiled.
It was not until the third decade of this century that flash pasteurisation was developed and fruit juices became popular because of their vitamin C content.