pasteurise
verbUS /ˈpæst͡ʃəɹaɪz/ · UK /ˈpɑːstʃəɹaɪz/
Etymology Borrowed from French pasteuriser. From Louis Pasteur, the inventor of the process, + -ise.
1
To heat food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts.
- Opolot liked his milk straight from the cow – pasteurising kills both the taste and the savour, he claimed – and hardly diluted.2014, Jennifer Nansubuga Makumbi, Kintu, Oneworld Publications (2018), page 138:
- Derived terms
- pasteurisable, pasteurisation, unpasteurised