flash pasteurization

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flash pasteurization

[¦flash pas·chə·rə′zā·shən]
(microbiology)
A pasteurization method in which a heat-labile liquid, such as milk, is briefly subjected to temperatures of 230°F (110°C).
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.