To sterilize milk by heating, then rapidly cooling it.
Discovered by French scientist Louis Pasteur, this process kills bacteria by subjecting a liquid (e.g., milk) to moderately high temperatures for a short period of time.
To subject packaged beer to a temperature of 142° -- 145° Fahrenheit for a specified time to destroy enzymes, yeast, and other bacteria.
heat food in order to kill harmful microorganisms; "pasteurize milk"
The process used to destroy harmful organisms in milk.
To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage. See: About Louis Pasteur
Subjecting each particle of shell eggs or egg products to heat or other treatments to destroy harmful viable microorganisms.
to use high temperatures to destroy disease-causing bacteria.
To kill bacteria by heating milk (or other liquids) to a moderately high temperature for a brief period. Milk is a beverage that benefits from this process. Pasteurization was discovered by the French scientist, Louis Pasteur.
