Process of heating a liquid, particularly milk, to a temperature between 55° and 70° C (131° and 158° F), to destroy harmful bacteria without materially changing the composition, flavor, or nutritive value of the liquid. The process is named after the French chemist Louis Pasteur, who devised it in 1865.
Pasteurization is the process of heating liquids for the purpose of destroying bacteria, protozoa, molds, and yeasts. The process was named after its creator, French chemist and ...
Pasteurization: Definition and Methods. Pasteurization: A process named after scientist Louis Pasteur which uses the application of heat to destroy human pathogens in foods.
Hotmail
Messenger
My MSN
MSN Directory
See all search results in Articles (9)
