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Pronunciation: (pas'chu-rīz", pas'tu-), [key]
v.t., -ized, -iz•ing.
to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality. Also, esp. Brit.,pas'teur•ise".

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

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