Pasteurization, named after the famous French scientist, Louis Pasteur, is a process that was widely adopted early in the last century to greatly reduce the amount of potentially harmful bacteria sometimes present in milk.
Pasteurization had become standardized for milk in most countries, since heating the milk destroys any bacteria in it, making the milk safer to drink. Homogenized milk was the next step.
Pasteurization: A process in which milk products are heated to kill microorganisms that could contaminate the milk.
Pasteurization and appertization
Delivery of heat sufficient to inactivate target micro-organisms to the desired extent
Food irradiation (Radurization, radicidation and radappertization) ...
Legal pasteurization
Appropriate heat treatment on approved and sealed equipment to ensure the bacterial and enzymatic quality of the product.
Lemon curd ...
PASTEURISATION (PASTEURIZATION)
Technical of sterilization by the heat developed by Pasteur.
PERLANT
Characteristic of a wine slightly provided out of carbon dioxide.
Many cheesemakers prefer it since pasteurization diminishes the cheese's flavor potential and homogenization gives it a waxy texture. Unfortunately, it's illegal to sell raw milk in many states.
This heating process is known as pasteurization and is used for foods, such as milk, cheese, yogurt, beer, fruit ciders, and wine, to remove harmful bacteria. Pasteurization occurs without altering the taste or quality of the food being pasteurized.
Mevushal wines go through an additional step, flash pasteurization, in which the wines are subjected to heat during the winemaking process but are not boiled, contrary to popular belief.
The pasteurization process subjects cream and other dairy products to high levels of heat to kill off any bacteria that may have come into contact with the milk during the actual milking process (from the animal or equipment) or airborne particles ...
Before the days of pasteurization, the milk from the cows was left to stand for several hours so that the cream would rise to the top. Then this cream was skimmed and put into big pans.
Before the age of pasteurization crème fraîche made itself as the bacteria present in the cream fermented and thickened it naturally.
The label showing name, age (or pasteurization) and the identity of cheese.
Ifma (food industry term):
International Foodservice Manufacturers Association.
The milk of some mammals, particularly cows, goats, sheep, and buffalo, is collected for human consumption, either directly, usually after pasteurization, or is processed into dairy products such as cream, butter, yogurt, ice cream, or cheese.
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. Pastilla (Bistella) ...
a commercial product, it is subject to regulations concerning its composition (i.e., the proportion of butterfat and other solids) and its purity, with sanitary measures in force that cover milk handlers, herds, plants, and equipment. Pasteurization ...
 See also: Paste, Cooking, Bacteria, Milk, Flavor
  
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