Pas*teur`i*za"tion (?), n. A process devised by Pasteur for preventing
or checking fermentation in fluids, such as wines, milk, etc., by
exposure to a temperature of 140∞ F., thus destroying the vitality of
the contained germs or ferments.
Pas*teur"ize (?), v. t. 1. To subject to pasteurization.