A method of preserving food by heating it to a certain point (usually 140° F) which will kill off pathogenic organisms but will not harm the flavor or quality of the food; this technique is mostly used with beer, milk, fruit juices, cheeses and egg products. This technique was invented by louis Pasteur.

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From the BioTech Dictionary at http://biotech.icmb.utexas.edu/. For further information see the BioTech homenode.

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° F., thus destroying the vitality of the contained germs or ferments.

 

© Webster 1913.