Example sentences from the Web for pasteurization

Pasteurization does kill bad bacteria, but it also kills good bacteria and other nutrients.
Wisconsin Farmer to Stand Trial for Selling Raw Milk|Sarah Begley|May 12, 2013|DAILY BEAST
Such finings may be applied at the time of the first pasteurization or just before the final filtration and bottling.
Manual of American Grape-Growing|U. P. Hedrick
This is done by pasteurization, a method named after the French bacteriologist Louis Pasteur.
A Civic Biology|George William Hunter
It seems strange that this can be done, for the Pasteurization of course costs something.
Appletons' Popular Science Monthly, September 1899|Various

Pasteurization is rather an indefinite term to use, unless the time and the temperature to which the milk is subjected are given.
Dietetics for Nurses|Fairfax T. Proudfit
Pasteurization does not remove chemical impurities; boiling dirt does not render it harmless.
Civics and Health|William H. Allen

pasteurization

pasteurisation

/ (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) /

noun

the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat

Words nearby pasteurization

Pasteurella pestis, Pasteurella pseudotuberculosis, Pasteurella tularensis, pasteurellosis, pasteurism, pasteurization, pasteurize, pasteurizer, Pasteur, Louis, Pasteur treatment, pasticcio

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Cultural definitions for pasteurization

pasteurization

[ (pas-chuhr-i-zay-shuhn, pas-tuhr-i-zay-shuhn) ]

Heating a fluid, such as milk, for a specific period to kill harmful bacteria. This technique was developed by Louis Pasteur.

Medical definitions for pasteurization

pasteurization

[ păs′chər-ĭ-zā′shən, păs′tər- ]

n.

The process of heating a beverage, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.

The process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage.

Scientific definitions for pasteurization

pasteurization

[ păs′chər-ĭ-zā′shən ]

A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, or undesired fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure.

The process of destroying most pathogens in certain foods, such as fish or clams, by irradiating them with gamma rays or other radiation to prevent spoilage. See Note at Pasteur.

单词	pasteurization
释义	Example sentences from the Web for pasteurization Pasteurization does kill bad bacteria, but it also kills good bacteria and other nutrients. Wisconsin Farmer to Stand Trial for Selling Raw Milk\|Sarah Begley\|May 12, 2013\|DAILY BEAST Such finings may be applied at the time of the first pasteurization or just before the final filtration and bottling. Manual of American Grape-Growing\|U. P. Hedrick This is done by pasteurization, a method named after the French bacteriologist Louis Pasteur. A Civic Biology\|George William Hunter It seems strange that this can be done, for the Pasteurization of course costs something. Appletons' Popular Science Monthly, September 1899\|Various Pasteurization is rather an indefinite term to use, unless the time and the temperature to which the milk is subjected are given. Dietetics for Nurses\|Fairfax T. Proudfit Pasteurization does not remove chemical impurities; boiling dirt does not render it harmless. Civics and Health\|William H. Allen pasteurization pasteurisation / (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) / noun the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat Words nearby pasteurization Pasteurella pestis, Pasteurella pseudotuberculosis, Pasteurella tularensis, pasteurellosis, pasteurism, pasteurization, pasteurize, pasteurizer, Pasteur, Louis, Pasteur treatment, pasticcio Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Cultural definitions for pasteurization pasteurization [ (pas-chuhr-i-zay-shuhn, pas-tuhr-i-zay-shuhn) ] Heating a fluid, such as milk, for a specific period to kill harmful bacteria. This technique was developed by Louis Pasteur. The New Dictionary of Cultural Literacy, Third Edition Copyright © 2005 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved. Medical definitions for pasteurization pasteurization [ păs′chər-ĭ-zā′shən, păs′tər- ] n. The process of heating a beverage, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation. The process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage. The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company. Scientific definitions for pasteurization pasteurization [ păs′chər-ĭ-zā′shən ] A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, or undesired fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure. The process of destroying most pathogens in certain foods, such as fish or clams, by irradiating them with gamma rays or other radiation to prevent spoilage. See Note at Pasteur. The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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