| pasteurization | The heating of milk, wines, fruit juices, etc., for about 30 minutes at 68캜 (154.4캟) whereby living bacteria are destroyed, but the flavor or bouquet is preserved; the spores are unaffected, but are kept from developing by immediately cooling the liquid to 10캜 (50캟) or lower. See: sterilization. Origin: L. Pasteur (05 Mar 2000) |
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