pasteurize, to



  • To heat a substance, usually a liquid, to a temperature between 60 and 100°C to kill particular pathogenic organisms, e.g. milk may be pasteurized at 62.8°C for 30 minutes or at 72°C for 15 seconds, shelled eggs at 64.4°C for 2 to 5 minutes, etc. This process does not completely sterilize the substance