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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 ?
experimental pasteurization plant which is successfully running.
In 1939, milk goods were identified as source of 26% infections of food borne diseases but now by using the process of pasteurization of milk and milk products this value has been decreased up to 1 percent.
The final quality retention after pasteurization, defined by a 5log microbial reduction, was predicted for various product dimensions.
27) They insist that only pasteurization of milk and milk products can safely eliminate the risk of acquiring any one of these potentially deadly pathogens.
Nutrition expert Dr Muhammad Nasir also gave a presentation on minimum pasteurization law on the occasion.
Before this pasteurization process makes its way into the packinghouse, pilot-scale and in-the-packinghouse testing will be needed to gather the data necessary for federal review and approval.
The Food and Drug Administration (FDA) has required pasteurization of all packaged milk products and restricted interstate sales since 1987.
Raw milk consumers believe that pasteurization will obliterate the proteins and enzymes that aid in the digestion and immune system.
Radio Frequency Company offers a full line of systems for the bulk or bagged pasteurization and/or insect deiniestation of nut meats, various types of Flour, Grains, Pasta, Tobacco, Fishmeal, Xanthan Gum, and other food ingredients as well as finished products.
Nematodes in the Dauer larvae stage may be more resistant to extreme temperatures present during pasteurization.
Energy-efficient andchemical-free, Atlantium's system ensures high quality, safe water at a lower costthan traditional thermal pasteurization, and now can be used to comply with the PMOrequirements for pasteurized water.