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pasteurization science definition
- 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.
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