Question

What do you mean by pasturization.

Answer 1

Answer:

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

Step-by-step explanation:

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Answer 2

Step-by-step explanation:

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.

pasteurella pseudotuberculosis, pasteurella tularensis, pasteurellosis, pasteurism, pasteurization, pasteurize, pasteurizer, pasticcio, pastiche, pasticheur, pasticheuse

BRITISH DICTIONARY DEFINITIONS FOR PASTEURIZATION (1 OF 2)

pasteurizationpasteurisation/ (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-) /

noun

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

BRITISH DICTIONARY DEFINITIONS FOR PASTEURIZATION (2 OF 2)

pasteurizepasteurise/ (ˈpæstəˌraɪz, -stjə-, ˈpɑː-) /

verb (tr)

to subject (milk, beer, etc) to pasteurization

rare to subject (a patient) to pasteurism

pasteurization[ păs′chər-ĭ-zā′shən, păs′tər- ]

n.

The process of heating a beverage, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.

The process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage.

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SCIENTIFIC DEFINITIONS FOR PASTEURIZATION

pasteurization[ păs′chər-ĭ-zā′shən ]

A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, or undesired fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure.

The process of destroying most pathogens in certain foods, such as fish or clams, by irradiating them with gamma rays or other radiation to prevent spoilage. See Note at Pasteur.

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