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.
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.
Noun
partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
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¡ F., thus destroying the vitality of the
contained germs or ferments.
Pasteurization
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.
Usage Examples
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