pasteurization
PASS-chur-ih-ZAY-shun
/ˌpæstʃəraɪˈzeɪʃən/
A process of partial sterilization, especially one involving heat treatment or irradiation, making the product safe for consumption and improving its keeping quality.
Unlike sterilization, pasteurization does not kill all microbes, just the harmful ones.
The story behind the word. Named for Louis Pasteur, who in the 1860s proved that thermal processing could deactivate spoilage organisms. It is a rare example of a common household word that immortalizes a specific scientist's breakthrough.
Commonly confused with
- sterilization: Pasteurization kills pathogens; sterilization kills everything.
Word family
- pasteurize (verb): To subject a liquid to pasteurization.
- pasteurized (adjective): Having undergone pasteurization.
Collocations
- milk pasteurization
- flash pasteurization
- pasteurization process
- undergo pasteurization
Example sentences
- "Pasteurization of milk was a great step forward in public health, preventing the spread of tuberculosis." Dairy industry manual
- "The process of pasteurization involves heating the liquid to a specific temperature for a set period." Science textbook
Memory hook
Pasteur's 'pasture' (milk) is made safe by heat. Pasteur's heat trick.
When not to use
Do not use when describing the complete destruction of all life; use 'sterilization' instead.
Fun facts
- Pasteur originally developed the process to prevent wine and beer from turning sour, not milk.
Related words
Explore more words
pasteurize, sterilize, shelf-stable, clarify, sterile, preservative
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