pasteurise
Kill milk bacteria
Pasteurise is the British spelling of pasteurize—to heat a liquid, typically milk or juice, to a temperature that kills harmful microorganisms without significantly altering taste or nutritional value.
The process is named for Louis Pasteur, who developed it in the 1860s: All the milk sold here is pasteurised.
Mammalian nursing fluid
creamery · homogenize · lactose · casein · whey · curd · ice-cream · kefir
Extreme-heat sterilization method
- low-temperatureLacking heat, cool
- high-temperatureVery great heat
- coolingLosing thermal energy
Foodborne bacterial illness
- listeriaFoodborne bacterial infection
- tuberculosisMycobacterial lung disease
- food-safetyProtecting consumables from contamination
- hygienePractices maintaining cleanliness
Extracted fruit liquid
Period before spoilage
- refrigerationHeat removal for preservation
- freshnessState of being unspoiled
- storageSpace for keeping goods
- sealedClosed to prevent entry
milk
Mammalian nursing fluid
butter · creamery · homogenize · lactose · casein · whey · curd · ice-cream · kefir · buttermilk
UHT
Extreme-heat sterilization method
- low-temperatureLacking heat, cool
- high-temperatureVery great heat
- coolingLosing thermal energy
salmonella
Foodborne bacterial illness
- listeriaFoodborne bacterial infection
- tuberculosisMycobacterial lung disease
- food-safetyProtecting consumables from contamination
juice
Extracted fruit liquid
kombucha · bottled · carton · shelf-stable
shelf-life
Period before spoilage
- refrigerationHeat removal for preservation
- freshnessState of being unspoiled
- storageSpace for keeping goods
pasteuriseferment
Microbial chemical breakdown
culture · inoculate · brew · contaminate
- pasteurized milkHeated dairy to kill germs
- pasteurized eggsEggs heated for safety
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