Lexic.us

Definition of Pasteurisation

1. Noun. Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.

Definition of Pasteurisation

1. Noun. Heat-treatment of a perishable food to destroy heat-sensitive vegetative cells followed by immediate cooling to limit growth of the surviving cells and germination of spores. ¹

¹ Source: wiktionary.com

Medical Definition of Pasteurisation

1. A method of preserving food by heating it to a certain point which will kill off pathogenic organisms but will not harm the flavour or quality of the food, this technique is mostly used with beer, milk, fruit juices, cheeses and egg products. (09 Oct 1997)

Lexicographical Neighbors of Pasteurisation

Literary usage of Pasteurisation

Below you will find example usage of this term as found in modern and/or classical literature:

1. Milk and Its Hygienic Relations by Lane-Claypon Forber (1916)
"It is probable that much commercial pasteurisation is inefficiently done. ... If pasteurisation is to be allowed at all, it should be controlled both as ..."

2. Agricultural Botany: Theoretical and Practical by John Percival (1921)
"Sterilisation: Pasteurisation.—In the cases of those bacteria which give rise to diseases or to objectionable fermentations such as the souring of milk, ..."

3. Methods Used in the Examination of Milk and Dairy Products by Christian Barthel (1910)
"... sodium chloride so obtained from the total ash, there is left the quantity of milk salts (crude ash) present in the butter. VI. PROOF OF Pasteurisation. ..."

4. Lectures on Chemical Pathology in Its Relation to Practical Medicine by Christian Archibald Herter (1902)
"... milk—Sterilisation and Pasteurisation or partial sterilisation—Preservation of milk by formalin—Toxic effects of ..."

5. Clinical Obstetrics by Robert Jardine (1903)
"... of a Proper Food for an Infant—How to Prepare the Food— Pasteurisation — Boiling — Sterilisation — Cream Mixture—Artificial ..."

6. Applied Bacteriology; an Introductory Handbook for the Use of Students by Thomas Hames Pearmain, Cresacre George Moor (1898)
"—The organisms producing these diseased conditions—Necessity for improved sanitary control of dairies—The sterilisation and pasteurisation of milk—Detection ..."

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