Definition

Noun: * Pasteurized milk: Milk that has been treated with a process (pasteurization) involving brief exposure to high temperatures. This heat treatment is designed to destroy harmful microorganisms and to prevent or slow fermentation, thereby making the milk safer to drink and extending its shelf life.

Usage

• Pasteurized milk is the standard type of milk sold in most grocery stores in many countries.
• It is a common ingredient in cooking and baking due to its safety and availability.
• Health regulations often require milk to be pasteurized for commercial sale.

Examples

• "For the recipe, you will need one cup of pasteurized milk."
• "Most pediatricians recommend giving children only pasteurized milk."
• "The dairy farm ships its pasteurized milk to supermarkets across the state."

Advanced Usage

• The term is often used in public health and nutritional contexts to distinguish from raw milk (unpasteurized milk).
• It can be part of compound adjectives, e.g., "pasteurized-milk products" or "a pasteurized-milk supply chain."

Variants and Related Words

• Pasteurization (noun): The process of heating a liquid, especially milk, to a specific temperature for a set time to kill bacteria.
• Pasteurize (verb): To subject a substance, especially milk, to pasteurization.
• Ultra-pasteurized milk (noun): Milk heated to a higher temperature than regular pasteurized milk, resulting in an even longer shelf life.
• Homogenized and pasteurized milk (noun): Milk that has undergone both pasteurization and homogenization (a process that breaks down fat molecules so the cream does not separate).

Synonyms

• Heat-treated milk
• Treated milk (in this specific context)

Antonyms

• Raw milk (milk that has not been pasteurized)
• Unpasteurized milk

Related Phrases

• "To be pasteurized": Describes the state of having undergone the pasteurization process.
  • All our dairy products are pasteurized for your safety.

Noun

1. milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation