Pasteurization
A method of treating food by heating it to a certain point to kill pathogenic (disease-causing) organisms but not harm the flavor or quality of the food. Pasteurization is used with beer, milk, fruit juices, cheese and egg products. Named for the French chemist and biologist Louis Pasteur (1822-1895) who invented pasteurization, developed the germ theory, founded the field of bacteriology and created the first vaccines against anthrax and rabies. Pasteur's impact upon medicine was so profound that his name remains attached, not only to pasteurization but also to many other matters (the Pasteur effect; pasteurella; pasteurellaceae; pasteurellaceae infections; pasteurella haemolytica; pasteurella infections; pasteurella multocida; pasteurellosis, pneumonic; pasteurism; etc)
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The heating of milk, wines, fruit juices, etc., for about 30 minutes at 68°C (154.4°F) whereby living bacteria are destroyed, but the flavor or bouquet is preserved; the spores are unaffected, but are kept from developing by immediately cooling the liquid to 10°C (50°F) or lower. SEE ALSO: sterilization. [L. Pasteur]

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pas·teur·iza·tion also Brit pas·teur·isa·tion .pas-chə-rə-'zā-shən, .pas-tə- n
1) partial sterilization of a substance and esp. a liquid (as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance
2) partial sterilization of perishable food products (as fruit or fish) with radiation (as gamma rays)

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n.
the treatment of milk by heating it to 65°C for 30 minutes, or to 72°C for 15 minutes, followed by rapid cooling, to kill such bacteria as those of tuberculosis and typhoid.

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pas·teur·iza·tion (pas″chər-ĭ-zaґshən) [Louis Pasteur] the process of heating milk or other liquid or solid foods to a particular temperature for a defined time, to destroy or inactivate microorganisms that would cause spoilage, while retaining the flavor and quality of the food.

Medical dictionary. 2011.

Look at other dictionaries:

  • Pasteurization — is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process of heating wine for preservation purposes has been… …   Wikipedia

  • pasteurization — [pas΄chər i zā′shən, pas΄təri zā′shən] n. 〚Fr: see PASTEURIZE & ATION〛 a method of destroying disease producing bacteria and checking the activity of fermentative bacteria, as in milk, beer, or cider, by heating the liquid to a prescribed… …   Universalium

  • Pasteurization — Pas*teur i*za tion, n. A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140[deg] F., thus destroying the vitality of the contained germs or ferments. [1913… …   The Collaborative International Dictionary of English

  • pasteurization — (Amer.) n. partial sterilization of milk or other fluid through exposure to high temperatures; process of heating liquid (especially milk) to a high temperature in order to destroy harmful bacteria without substantially changing the flavor or… …   English contemporary dictionary

  • pasteurization — [pas΄chər i zā′shən, pas΄təri zā′shən] n. [Fr: see PASTEURIZE & ATION] a method of destroying disease producing bacteria and checking the activity of fermentative bacteria, as in milk, beer, or cider, by heating the liquid to a prescribed… …   English World dictionary

  • pasteurization — pasterizavimas statusas T sritis chemija apibrėžtis Maisto produktų konservavimas kaitinimu normaliame slėgyje 63–100 °C temperatūroje. atitikmenys: angl. pasteurization rus. пастеризация …   Chemijos terminų aiškinamasis žodynas

  • pasteurization — pasterizavimas statusas T sritis ekologija ir aplinkotyra apibrėžtis Maisto produktų konservavimas kaitinant iki 63–95 ºC. Būna ilgas (30 min 65 °C temperatūroje), trumpas (0,5–1 min 72–85 °C temperatūroje), akimirksninis (85–95 °C temperatūroje) …   Ekologijos terminų aiškinamasis žodynas

  • pasteurization — pasterizavimas statusas T sritis Energetika apibrėžtis Maisto produktų konservavimas kaitinant iki (63 95) °C temperatūros. Pasterizavimas būna ilgas (30 min. 65 °C temperatūroje), trumpas (0,5 1 min. (72 85) °C temperatūroje), akimirkinis (85… …   Aiškinamasis šiluminės ir branduolinės technikos terminų žodynas

  • pasteurization — pasteurize (also pasteurise) ► VERB ▪ make (milk or other food) safe to eat by destroying most of the micro organisms in it, especially by heating. DERIVATIVES pasteurization noun. ORIGIN named after the French chemist Louis Pasteur (1822 95) …   English terms dictionary

  • pasteurization — noun Date: 1886 1. partial sterilization of a substance and especially a liquid (as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance 2. irradiation of… …   New Collegiate Dictionary

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