pasteurization
noun
                                                                                                                            
                                                            pas·teur·i·za·tion
                    
                                                                                                              
                                                                                                                                  ˌpas-chə-rə-ˈzā-shən  
                                                                                                                              
            ˌpas-tyə-,
                                                                                                                              -tə-
                                                      
                                                          1
                    
                                          
              
          
                                                      : partial sterilization of a substance and especially a liquid (such as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance                                      
                
                    
2
                    
                                          
              
          
                                                      : irradiation of food products                                      
                
                    
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  Merriam-Webster unabridged




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