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Definitions for: Pasteurization [n] partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
Webster (1913) Definition: Pas*teur`i*za"tion, 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[deg] F., thus destroying the
vitality of the contained germs or ferments.
Synonyms: pasteurisation
See Also: sterilisation, sterilization
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