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Pasteurization
Definition: Pasteurization is the process of heating a liquid, such as milk or wine, to a specific temperature for a specified period of time to kill harmful bacteria and extend its shelf life.
Types of Pasteurization:
- High-Temperature Short-Time (HTST) Pasteurization: The liquid is heated to around 161°F (72°C) for 15 seconds, followed by rapid cooling. This method is commonly used for milk and fruit juices.
- Ultra High-Temperature (UHT) Pasteurization: The liquid is heated to temperatures above 275°F (135°C) for a few seconds, which allows it to be stored without refrigeration for a longer period. This method is often used for milk, cream, and dairy-based products.
Examples:
- Noun: The pasteurization of milk has significantly reduced the risks associated with consuming raw milk.
- Verb: It is important to pasteurize the freshly squeezed juice to ensure its safety before bottling it for sale.
- Adjective: The pasteurization process is crucial in the production of safe and hygienic dairy products.
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