Definition

Noun: A process of partial sterilization, typically involving heating a food or beverage (especially milk) to a specific temperature for a set period. This process destroys harmful microorganisms (like bacteria and pathogens) without causing significant changes to the chemical composition, flavor, or nutritional value of the food.

Usage

The term is used to describe a standard food safety procedure. - It is most commonly associated with milk and dairy products, but is also applied to other liquids like juice, beer, and wine. - The process is named after the French scientist Louis Pasteur, who developed it.

Examples

• Noun:
  • The pasteurisation of milk has greatly reduced the incidence of foodborne illnesses.
  • Most commercial fruit juices undergo pasteurisation to ensure safety and extend shelf life.
  • The debate between raw milk and milk that has undergone pasteurisation continues among some consumers.

Advanced Usage

• "High-Temperature Short-Time (HTST) pasteurisation": A common method where milk is heated to 72°C (161°F) for 15 seconds.
• "Ultra-High-Temperature (UHT) pasteurisation": A more intensive process that heats the product to above 135°C (275°F) for 1-2 seconds, allowing it to be stored without refrigeration until opened.

Variants and Related Words

• Pasteurize (verb): To subject a substance to the process of pasteurisation.
  • All milk must be pasteurized according to health regulations.
• Pasteurizer (noun): The equipment used for pasteurisation.
• Pasteurized (adjective): Describing a product that has undergone the process.
  • Pasteurized cheese is safer for consumption.

Synonyms

• Heat treatment (general term)
• Thermization (a lower-temperature heat process)

Related Phrases

• "To be pasteurized": The passive form describing the state of a product.
  • Is this cider pasteurized?

Noun

1. partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food