ISPE Glossary of Pharmaceutical and Biotechnology Terminology

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Pasteurization

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

Pasteurization

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

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