pasteurization

listen to the pronunciation of pasteurization
English - Turkish
{i} pastörize etme
(isim) pastörize etme
pastorize etme
pastörizasyon

Related Terms

pasteurization, pasteurism
(Tıp) Özellikle kuduz hastalığını Pastör'ün keşfettiği usule göre bir seri şırıngalarla tedavi
pasteurize
pastörize etmek
pasteurize
pastörize et
pasteurisation
i., İng., bak. pasteurization
pasteurize
(Tıp) Aşı ile tedavi etmek
pasteurize
(fiil) pastörize etmek
pasteurize
pasteurizerpastörize makinası
pasteurize
(Tıp) Isıtarak mikroplarını kırmak, pastorize etmek
English - English
The treatment given to partially sterilized milk
by exposure to a temperature of 140° F
The process of heating finished beer to kill all living organisms in it, thereby stabilizing it for shipping and increased shelf life
thus destroying the vitality of the contained germs or ferments
heat-treating process to kill bacteria
A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc
The process of heating biological products in solution to destroy microorganisms and some viruses
partial sterilization of a substance (especially a liquid) using heat to destroy harmful organisms without inducing major chemical alteration of the substance
Pasteurization is a process in which a product is heated to a high enough temperature so as to kill microorganisms that cause disease
Selective elimination of unwanted nematodes, insects, fungi, bacteria, or viruses, usually by application of heat When something is pasteurized there is always a microflora of neutral or beneficial organisms remaining, in contrast to sterilization, which destroys all life forms
process of wine sterilization
partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
the process of heating milk or other liquids to destroy microorganisms that can cause disease or spoilage
Mild heat treatment to destroy vegetative microorganisms Pasteurization is not the complete destruction of microbes
Process in which a substance is heated, to kill most of the wild yeast and bacteria it may contain
Heating of foods to a temperature that destroys harmful bacteria and other microorganisms
A process for killing pathogenic organisms by applying heat for a specific period of time
Pasteurization is the process of applying heat, usually to milk or cheese, for a specific period of time for the purpose of killing or retarding the development of pathogenic bacteria
The partial sterilization (disinfection) of a substance, usually a liquid, by heating it to a critical temperature for a specified time
Partial sterilization of a substance, especially milk or other beverages, by using heat to destroy microorganisms while leaving its chemical makeup unaltered. The process is named for Louis Pasteur, its originator. Pasteurization of milk requires temperatures of about 145 °F (63 °C) for about 30 minutes, or higher temperatures for shorter periods. The treatment destroys any disease-causing organisms (principally Mycobacterium tuberculosis) as well as organisms that cause spoilage. See also food preservation
alternative spelling of pasteurisation
{i} partial sterilization of milk or other fluid through exposure to high temperatures; process of heating liquid (especially milk) to a high temperature in order to destroy harmful bacteria without substantially changing the flavor or composition or nutritious value of the liquid (also pasteurisation)
pasteurism

Related Terms

pasteurize
To heat food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts
milk pasteurization
heating of milk to a high temperature in order to kill bacteria
pasteurisation
a form of heat treatment that kills any pathogenic organisms
pasteurisation
pasteurization: partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
pasteurisation
A process of heat treatment to kill bacteria and help to maintain low levels of bacteria within water or other liquids
pasteurisation
The treatment given to partially sterilised milk
pasteurisation
{i} partial sterilization of milk or other fluid through exposure to high temperatures; process of heating liquid (especially milk) to a high temperature in order to destroy harmful bacteria without substantially changing the flavor or composition or nutritious value of the liquid (also pasteurization)
pasteurisation
Heat-treatment of a perishable food to destroy heat-sensitive vegetative cells followed by immediate cooling to limit growth of the surviving cells and germination of spores
pasteurize
heat food in order to kill harmful microorganisms; "pasteurize milk"
pasteurize
To treat by pasteurism
pasteurize
To kill bacteria by heating liquids to moderately high temperatures only briefly French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage See: About Louis Pasteur
pasteurize
To subject to pasteurization
pasteurize
heat food in order to kill harmful microorganisms; "pasteurize milk
pasteurize
[French] to sterilize milk by heating it to 60 to 82C or 140 to 180F degrees to destroy harmful bacteria The term is derived from Louis Pasteur, who developed the method
pasteurize
To kill bacteria by heating milk (or other liquids) to a moderately high temperature for a brief period Milk is a beverage that benefits from this process Pasteurization was discovered by the French scientist, Louis Pasteur
pasteurize
{f} sterilize milk or other fluid through exposure to high temperatures; treat by pasteurization (also pasteurise)
pasteurization

    Hyphenation

    pas·teu·ri·za·tion

    Turkish pronunciation

    päsçırızeyşın

    Pronunciation

    /ˌpasʧərəˈzāsʜən/ /ˌpæsʧɜrəˈzeɪʃən/
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