pasteurization păs˝cho͝orĭzā´shən, –rīzā´shən [key], partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable organisms. The process is named for the French scientist Louis Pasteur , who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 135°C (57°C) for a few minutes. Milk is pasteurized by heating it to about 145°C (63°C) for 30 min or by the
flashmethod of heating to 160°C (71°C) for 15 sec, followed by rapid cooling to below 50°C (10°C), at which temperature it is stored. The harmless lactic acid bacteria survive the process, but if the milk is not kept cold, they multiply rapidly and cause it to turn sour.
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