|Browse All Terms|
|Beginning With||By Language|
|A B C D E F G H I J K L M N O P Q R S T U V W X Y Z :: All||
The heating of milk, wines, fruit juices, etc., for about thirty minutes at 68°C (154.4°F) whereby the living bacteria are destroyed, but the flavor or bouquet is preserved; the spores are unaffected, but are kept from developing by immediately cooling the liquid to 10°C (50°F) or lower.
See also: Sterilization
A process for killing pathogenic organisms by heat, applied for a critical period of time.
Publication Source: ISPE Baseline® Guide, Vol. 4: Water and Steam Systems (Second Edition)
Publication Date: 2011
Do you have a term that should be included in the glossary?
Submit a term for review