verb (used with object), pas·teur·ized, pas·teur·iz·ing.

  1. 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.


  1. (of milk, beer, etc) not subjected to pasteurization

verb (tr)

  1. to subject (milk, beer, etc) to pasteurization
  2. rare to subject (a patient) to pasteurism

v.1881, with -ize, after Louis Pasteur (1822-1895), French chemist and bacteriologist, who invented the process of heating food, milk, wine, etc., to kill most of the micro-organisms in it; distinguished from sterilization, which involves killing all of them. The surname is literally “Pastor.” Related: Pasteurized; pasteurizing. v.

  1. To treat by pasteurization.

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