(n)partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food, Syn.pasteurisation
The Collaborative International Dictionary of English (GCIDE) v.0.53Collaborative International Dictionary (GCIDE)
n. A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained microorganisms. [ 1913 Webster ]