from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The act or process of heating a beverage or other food, 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.
- n. The act or 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Alternative spelling of pasteurisation.
from the GNU version of the Collaborative International Dictionary of English
- 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 microorganisms.
from The Century Dictionary and Cyclopedia
- n. The preserving of wines or other fermented liquids from deterioration, by destroying the fungi and their spores that would be productive of further and deleterious changes. This is effected by heating the liquid to at least 140°F. Also spelled Pasteurisation.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
Bill Marler, a Seattle lawyer who for 15 years has represented plaintiffs in major food safety cases, including the 2004 salmonella cases that were traced to almonds, said Thursday that pasteurization is necessary.
As you stated, hi temp pasteurization is used to increase shelf life.
The one problem with pasteurization is that heating milk changes its taste.
He then goes on to say that there are "no meaningful downsides to irradiation", no more than milk pasteurization, that is.
This process became known as pasteurization and continues to safeguard many industry-packaged beverages today, the most famous, of course, being milk.
It's called pasteurization, and it is considered one of the breakthrough scientific discoveries of the last century.
Fitch Farm in Milford is now selling "raw milk" - that is, milk that hasn't been heated to kill bacteria, in the process known as pasteurization - at its farm stand.
The difference is a matter of temperature and time, namely pasteurization is - the process of heating liquids for the purpose of destroying bacteria, protozoa, molds, and yeasts.
The terms "pasteurization", "pasteurized", and similar terms shall be taken to refer to the process of heating every particle of milk or milk products to a temperature of not less than 142°F., and holding at such temperature for not less than 30 minutes in pasteurization apparatus approved by the
Older students helped younger students learn about topics such as pasteurization, soil qualities and branding.
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