1) Industrial process 2) Pasteurisation 3) Sterilisation 4) Sterilization
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1) Pasteurisation
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https://www.crosswordclues.com/clue/pasteurization
Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).
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http://brewdudes.wordpress.com/beer-making-terminology/
• (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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http://thinkexist.com/dictionary/meaning/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]
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http://www.britannica.com/eb/a-z/p/26
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...
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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) ...
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http://www.encyclo.co.uk/local/20973
(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 ...
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http://www.encyclo.co.uk/local/21001
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.
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http://www.encyclo.co.uk/local/21502
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.
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http://www.encyclo.co.uk/webster/P/30
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.
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http://www.fairvuefarms.com/terms.htm
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 ...
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http://www.medterms.com/script/main/art.asp?articlekey=8904
A heat-treatment process to reduce the number of micro-organism present in food in order to extend its shelf-life.
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http://www.vidyagyaan.com/general-knowledge/basic-chemistry-element-terms-a
It is a technique of making milk safe for drinking by killing off any disease-causing bacteria present in it.
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http://www.vidyagyaan.com/general-knowledge/science/list-of-glossary-of-zoo
Exposure of coldest point in packaged beer to 140
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http://www.winning-homebrew.com/brewing-terms.html
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.
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https://byo.com/resources/glossary
form of microbial control using heat that is applied to foods; kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality
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https://courses.lumenlearning.com/microbiology/chapter/glossary/
pasteurisation noun partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
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https://www.encyclo.co.uk/local/20974
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.
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https://www.encyclo.co.uk/local/21368
The process by which milk is heated to high temperatures to destroy certain bacteria. Most Canadian cheeses are made with pasteurized milk.
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https://www.encyclo.co.uk/local/21523
Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).
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https://www.encyclo.co.uk/local/21582
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.
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https://www.encyclo.co.uk/local/21633
process of using heat to kill harmful bacteria in things such as milk
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https://www.encyclo.co.uk/local/22348
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 ...
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https://www.encyclo.co.uk/local/22617
Process in which a substance is heated, to kill most of the wild yeast and bacteria it may contain.
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https://www.encyclo.co.uk/local/22622
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