pasteurising
Killing milk bacteria
Pasteurising is heating food or drink—especially milk and juice—to a specific temperature for a set time to kill harmful microorganisms without significantly altering taste or nutrition.
Named after Louis Pasteur, who developed the process in the 1860s.
The spelling pasteurizing is more common in American English: The dairy pasteurises its milk at 72°C for 15 seconds.
Mammalian nursing fluid
homogenized · skimmed · butterfat · whey · casein · curd · lactose · probiotic
Nucleus-free single-celled organisms
- pathogensDisease-causing microorganisms
- salmonellaFoodborne bacterial illness
- listeriaFoodborne bacterial infection
- tuberculosisMycobacterial lung disease
Raising temperature artificially
- temperatureMeasured heat intensity
- thermometerHeat-measuring instrument
- scaldingExtremely hot, burning
- coolingLosing thermal energy
Protecting consumables from contamination
- regulationsEnforced rules and standards
- hygienePractices maintaining cleanliness
- sanitationCleanliness for public health
- standardsAccepted levels of quality
Period before spoilage
- bottlingPackaging liquids in containers
- canningAirtight food preservation
- jarringDisturbingly incongruous
- vacuum-packingPreservation by removing air
refrigeration · spoilage · freshness · expiration · wine-making · cider · retort
milk
Mammalian nursing fluid
butter · homogenized · skimmed · butterfat · whey · casein · curd · lactose · probiotic · kefir
bacteria
Nucleus-free single-celled organisms
- pathogensDisease-causing microorganisms
- salmonellaFoodborne bacterial illness
- listeriaFoodborne bacterial infection
heating
Raising temperature artificially
- temperatureMeasured heat intensity
- thermometerHeat-measuring instrument
- scaldingExtremely hot, burning
food-safety
Protecting consumables from contamination
- regulationsEnforced rules and standards
- hygienePractices maintaining cleanliness
- sanitationCleanliness for public health
shelf-life
Period before spoilage
- bottlingPackaging liquids in containers
- canningAirtight food preservation
- jarringDisturbingly incongruous
vacuum-packing · refrigeration · spoilage · freshness · expiration · wine-making · cider · retort
pasteurisingfermenting
Biochemical decomposition by microbes
culturing · inoculating · contaminating · infecting · souring
pasteurisingsterilising
Eliminating all microorganisms
raw · unpasteurised · untreated · fresh
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