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.
Source: Webster's dictionaryAbrahamic, Buddhist, Hollywoodize, Freudianism, and Reagonomics are capitalized; quixotic, bowdlerize, mesmerism, and pasteurization are not; aeolian, and alpinism may be capitalized or not. Source: Internet
A side effect of the heating of pasteurization is that some vitamin and mineral content is lost. Source: Internet
Batch pasteurization is still used in some smaller processing plants. Source: Internet
Consumer acceptance Although pasteurization has been practiced for a long time, some consumers contend that they should have the right to buy and sell un-pasteurized milk if they want to. Source: Internet
Cycles of heat treatment have been shown to produce heat tolerant bacteria, yet no problems have appeared so far in pasteurization plants. Source: Internet
During pasteurization, however, these lactic acid bacteria are mostly destroyed. Source: Internet