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Related to pasteurization: Louis Pasteur, sterilization


(păs'cho͝orĭzā`shən, –rīzā`shən), partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable organisms. The process is named for the French scientist Louis PasteurPasteur, Louis
, 1822–95, French chemist. He taught at Dijon, Strasbourg, and Lille, and in Paris at the École normale supérieure and the Sorbonne (1867–89).
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, who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 135°F; (57°C;) for a few minutes. Milk is pasteurized by heating it to about 145°F; (63°C;) for 30 min or by the "flash" method of heating to 160°F; (71°C;) for 15 sec, followed by rapid cooling to below 50°F; (10°C;), at which temperature it is stored. The harmless lactic acid bacteria survive the process, but if the milk is not kept cold, they multiply rapidly and cause it to turn sour.



the heating of liquids or foods generally to a temperature of 60°-70°C for 15–30 min. In the process, nonspore-forming bacteria are destroyed, but complete sterilization does not result since bacterial spores can withstand such heating. Proposed by L. Pasteur, the method is mainly used to preserve food products that cannot tolerate heating to higher temperatures.

Milk, wine, beer, and other beverages and various foods are pasteurized on an industrial scale. It is recommended that once they are pasteurized, they be kept at a low temperature in order to prevent the germination of bacterial spores.

A related process is fractional sterilization, or tyndallization. After routine pasteurization, the product is cooled and kept for some time at room temperature. When the surviving spores begin to germinate, the product is pasteurized again. Pasteurization is sometimes repeated three or four times.

Milk, cream, juices, and other beverages are pasteurized in centrifugal, tubular, or lamellar pasteurizers. The product is quickly and briefly heated to comparatively high temperatures (up to 100°C) as it continuously flows in a thin layer between the heating surfaces. It is then poured into hermetically sealed containers. Foods that are already bottled or canned are pasteurized by heating with steam while the containers are constantly rotated. Pasteurization of already packaged products using high-frequency sources of heat is a promising development.


(science and technology)
The application of heat to matter for a specified time to destroy harmful microorganisms or other undesirable species.
References in periodicals archive ?
As the largest contract manufacturer of HPP services and a provider of cold storage, we are excited about the opportunity to operate and continue to grow our business in Pennsylvania," said Melanie Galloway, Chief Executive Officer, Universal Pasteurization.
All the participants lauded the effort of UVAS for the new initiatives in minimum pasteurization law in dairy sector.
In egg yolk because of low pH and higher solids content, Egg yolk is an excellent media for the growth and multiplication of bacteria and bacteria are able to grow faster than whole egg and albumen, so egg yolk pasteurization temperature must be higher than pasteurization temperature for egg and albumen [22].
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They say that pasteurization remains the best way to reduce the unavoidable risk of contamination.
Pasteurization is a short-term, low-heat process used to kill bacteria in milk, egg products, and other food items without changing the cooking properties or flavor of the food.
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based National Pasteurized Eggs, West says it is his responsibility to teach the industry that eggs contain bacteria and the best way to destroy them is through pasteurization.
A case-control study implicated pasteurized milk from a dairy, and an inspection indicated the potential for contamination after pasteurization.
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Scientists often compare the process to thermal pasteurization of milk.