pasteurize
PASS-chuh-ryz
/ˈpæs.tʃə.raɪz/
To subject a liquid (especially milk) to an elevated temperature for a period of time to destroy harmful microorganisms.
Refers to partial sterilization that kills pathogens without completely cooking or changing the chemical structure of the food.
The story behind the word. Named after the French chemist and microbiologist Louis Pasteur, who in the 1860s discovered that heating liquids like wine, beer, and milk could kill harmful pathogens without boiling the product. The suffix '-ize' was added to turn his surname into a functional verb.
Word relationships
- sanitize: Sanitize is a general term for cleaning surfaces, whereas pasteurize specifically refers to heat-treating liquids to kill pathogens.
Commonly confused with
- sterilize: Sterilizing kills all microorganisms (making it completely sterile), while pasteurizing kills only harmful pathogens while preserving flavor.
Word family
- pasteurization (noun): The process of heating liquids to destroy pathogens.
- pasteurizer (noun): An apparatus used for pasteurizing liquids.
Collocations
- pasteurize milk
- flash pasteurize
- pasteurize juice
- properly pasteurized
Example sentences
- "Most states require commercial dairies to pasteurize milk before selling it to retail consumers." A food safety regulation document.
Memory hook
Think of Louis Pasteur, the scientist who made milk 'past' the danger of bacteria. Pasteurize makes milk pure and safe.
When not to use
Do not use for dry sterilization of medical equipment or complete boiling/sterilization of liquids.
Fun facts
- Louis Pasteur originally developed pasteurization to prevent wine and beer from spoiling, not milk!
Related words
Explore more words
sterile, preserve, infuse, sous-vide, incinerate, deteriorate
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