pasteurize
UK: ˈpɑːstʃəraɪz | US: ˈpæstʃəraɪz
vt. to heat a liquid (especially milk) to a specific temperature for a set time to kill harmful bacteria
vt. to sterilize or treat by partial heating
The word "pasteurize" derives from the name of French chemist and microbiologist Louis Pasteur (1822–1895), who developed the process of partial sterilization to prevent microbial contamination in liquids like milk and wine. The suffix -ize (from Greek -izein) was added to form a verb meaning "to treat by Pasteur’s method." The term reflects scientific innovation and honors Pasteur’s groundbreaking work in germ theory.
Milk must be pasteurized to ensure it is safe for consumption.
The brewery uses modern equipment to pasteurize its beer.
Some artisanal cheeses are made from unpasteurized milk.
The FDA requires juice to be pasteurized unless it is freshly squeezed.
Pasteurizing honey can extend its shelf life but may reduce its nutritional value.