( BrE also pas·teur·ise ) / ˈpɑːstʃəraɪz; NAmE ˈpæs-/ verb
[ vn ] to heat a liquid, especially milk, to a particular temperature and then cool it, in order to kill harmful bacteria
► pas·teur·iza·tion , pas·teur·isa·tion / ˌpɑːstʃəraɪˈzeɪʃn; NAmE ˌpæstʃərəˈzeɪʃn/ noun [ U ]
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WORD ORIGIN
late 19th cent.: from the name of L. Pasteur (1822-95), French chemist and bacteriologist + -ize .