pasteurization

UK: /ˌpæstəraɪˈzeɪʃən/ US: /ˌpæstʃərɪˈzeɪʃən/

Collins Concise English Dictionary © HarperCollins Publishers::

pasteurization, pasteurisation / ˌpæstəraɪˈzeɪʃən -stjə- ˌpɑː-/ noun

1. the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat

WordReference Random House Learner's Dictionary of American English © 2025

pas•teur•ize /ˈpæstʃəˌraɪz/   v. [~ + object] , -ized, -iz•ing. 

1. Microbiology to heat (a food, as milk, beer, or wine) to a high temperature to destroy bacteria without changing taste or quality.

pas•teur•i•za•tion /ˌpæstʃərɪˈzeɪʃən/  n. [uncountable]

WordReference Random House Unabridged Dictionary of American English © 2025

pas•teur•ize  (pas′chə rīz′, pas′tə-), v.t., -ized, -iz•ing. 

1. Microbiology to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality.

Also,[esp. Brit.,] pas′teur•ise′. 

• Pasteur + -ize 1880–85

pas′teur•i•za′tion, n.