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Webster's 1913 Dictionary
PASTEURIZATION
PASTEURIZATION
Pas
*teur `i *
za
"tion, n.
Defn: A
process
devised
by
Pasteur
for
preventing
or
checking
fermentation
in
fluids,
such
as
wines,
milk,
etc.
,
by
exposure
to
a
temperature
of
14 ยบ F.,
thus
destroying
the
vitality
of
the
contained
germs
or
ferments.
The Wordsmith Dictionary
The Wordsmith Dictionary