Pasteurization

Pasteurization (American English) or pasteurisation (French, and British English) is a process invented by French scientist Louis Pasteur during the nineteenth century. Pasteur discovered that heating milk to a high temperature then swiftly cooling it before bottling it, enabled the milk to remain fresher for an extended period of time. Today the ...
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Pasteurization

• (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
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pasteurization

(pas″chәr-ĭ-za´shәn) the process of heating milk or other liquid or solid foods to a particular temperature for a defined time, to destroy or inactivate microorganisms that would cause spoilage, while retaining the flavor and quality of the food. cold pasteurization ...
Found on http://www.encyclo.co.uk/local/21001

Pasteurization

1. Heating of beer to 60-79(?C/140-174?F to stabilize it microbiologically. Flash-pasteurization 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 takes at least 20 minutes and sometimes much ...
Found on http://www.thehomebrewforum.co.uk/glossary.php

pasteurization

pasteurisation noun partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
Found on https://www.encyclo.co.uk/local/20974

Pasteurization

Pas·teur`i·za'tion noun 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 germs or ferments.
Found on http://www.encyclo.co.uk/webster/P/30

Pasteurization

A heat-treatment process to reduce the number of micro-organism present in food in order to extend its shelf-life.
Found on http://www.vidyagyaan.com/general-knowledge/basic-chemistry-element-terms-a

Pasteurization

a process that uses heat to destroy harmful bacteria without significantly changing milk's nutritional value or flavor. In addition to killing disease-causing bacteria, pasteurization destroys bacteria that cause spoilage, extending the shelf life of milk.
Found on http://www.fairvuefarms.com/terms.htm

pasteurization

A stabilizing technique that uses high heat in packaged materials or brew to kill microorganisms. This process also prevents post packaging fermentation in brews and lengthens shelf life.
Found on https://byo.com/resources/glossary

pasteurization

After the French chemist Louis Pasteur (1822-1895) named method for killing harmful and spoilage causing microorganisms such yeasts. bacteria and molds in liquids or foods. By heating the products are made sterile and durable. This takes place with temperatures between 60 and 95 ° Celsius in different duration (a few seconds to 30 minutes). The vi...
Found on https://glossary.wein-plus.eu/pasteurization

pasteurization

An HTST pasteurization system A process of applying heat to food and various drinks in order to destroy disease-causing organisms (such as some bacteria) and to reduce the numbers of bacteria and fungi that cause food to decay, thus allowing it to be kept for a longer period of time. The proc...
Found on http://www.daviddarling.info/encyclopedia/P/pasteurization.html

Pasteurization

Exposure of coldest point in packaged beer to 140
Found on http://www.winning-homebrew.com/brewing-terms.html

pasteurization

heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, ... [14 related articles]
Found on http://www.britannica.com/eb/a-z/p/26

Pasteurization

Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).
Found on http://www.brew-monkey.com/brewschool/glossary.php

Pasteurization

Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).
Found on http://brewdudes.wordpress.com/beer-making-terminology/

Pasteurization

It is a technique of making milk safe for drinking by killing off any disease-causing bacteria present in it.
Found on http://www.vidyagyaan.com/general-knowledge/science/list-of-glossary-of-zoo

pasteurization

pasteurization (păs"choorizā'shun, -rīzā'shun) , partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable organisms. The process is named for the French scientist Louis Pasteur...
Found on http://www.infoplease.com/ce6/sci/A0837812.html

Pasteurization

Pasteurization: A method of treating food by heating it to a certain point to kill pathogenic (disease-causing) organisms but not harm the flavor or quality of the food. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the 'flash' method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to ...
Found on http://www.medterms.com/script/main/art.asp?articlekey=8904

pasteurization

Process in which a substance is heated, to kill most of the wild yeast and bacteria it may contain.
Found on http://hbd.org/uchima/glossary/glossary.html

pasteurization

process of using heat to kill harmful bacteria in things such as milk
Found on http://insectzoo.msstate.edu/Glossary/

Pasteurization

The heat treatment of milk with the intention of destroying potentially harmful microorganisms. Pasteurization is required of all cheeses produced in, or imported to, the United States, which are less than 60 days old.
Found on http://www.encyclo.co.uk/local/21502

pasteurization

The heating of milk, wines, fruit juices, etc., for about 30 minutes at 68°C (154.4°F) whereby living bacteria are destroyed, but the flavor or bouquet is preserved; the spores are unaffected, but are kept from developing by immediately cooling the liquid to 10°C (50°F) or lower. ... See: sterilization. ... Origin: L. Pasteur ... (05 Mar 2000) ...
Found on http://www.encyclo.co.uk/local/20973

Pasteurization

The process by which milk is heated to high temperatures to destroy certain bacteria. Most Canadian cheeses are made with pasteurized milk.
Found on http://www.dairygoodness.ca/cheese/cheese-glossary

Pasteurization

The process of heating milk to a specific temperature for a specific period of time in order to destroy any disease-producing bacteria, also checking the activity of fermentative bacteria.
Found on http://www.eatwisconsincheese.com/cheese/Glossary.xhtml?fc=P

pasteurization

The process of heating milk to destroy pathogenic (and beneficial) bacteria, rendering the milk "clean". The typical method employed is HTST or High Temperature, Short Time. Milk is held at a temperature of 161.5 degrees Fahrenheit (or 72 degrees Celsius) for at least 15 seconds.
Found on www.artisanalcheese.com
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