ISPE Glossary of Pharmaceutical and Biotechnology Terminology

Print this page         
Find Definition by Term and/or Language
Term Language (Optional)
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 English


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


  • Click to go to My Communities of Practice
  • Click to go to My Affiliate or Chapter
  • Click to go to My Profile
Click to go to the Member Gift