pasteurisation
Heat-treatment of a perishable food to destroy heat-sensitive vegetative cells followed by immediate cooling to limit growth of the surviving cells and germination of spores.
Noun
- Heat-treatment of a perishable food to destroy heat-sensitive vegetative cells followed by immediate cooling to limit growth of the surviving cells and germination of spores.
- Lorries collect the milk from the various outlying farms, whence it is taken to the district distribution centre to undergo pasteurisation. - 1959 March, R. C. Rley, “Home with the Milk”, in Trains Illustrated, pages...
Origin
From French pasteurisation, from the surname of its inventor, Louis Pasteur.