1) French word used in English 2) Pasteurization 3) Sterilisation 4) Sterilization 1) Pasteurization 
Carried out on beer sold in bottles and cans. Heating of beer to 60-79°C/140-174°F to stabilise it microbiologically. Flash-pasteurisation is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process t...
<technique> A method of preserving food by heating it to a certain point which will kill off pathogenic organisms but will not harm the flavour or quality of the food, this technique is mostly used with beer, milk, fruit juices, cheeses and egg products. ... (09 Oct 1997) ... 
A method of destroying infective microorganisms by heating a solution to 60 ºC for 10 hours.A process using mild heat to reduce the microbial level in heat-sensitive materials.
Pasteurisation is a preservative heat treatment applied to foods, notably milk.
The treatment given to partially sterilised milk.