pasteurization Meaning, Definition & Usage

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

WordNet

Pas*teur`i*za"tion noun
Definitions
  1. A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained germs or ferments.

Webster 1913