pastörizasyon

listen to the pronunciation of pastörizasyon
Türkisch - Englisch
pasteurization
The treatment given to partially sterilized milk
by exposure to a temperature of 140° F
The process of heating finished beer to kill all living organisms in it, thereby stabilizing it for shipping and increased shelf life
thus destroying the vitality of the contained germs or ferments
heat-treating process to kill bacteria
A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc
The process of heating biological products in solution to destroy microorganisms and some viruses
partial sterilization of a substance (especially a liquid) using heat to destroy harmful organisms without inducing major chemical alteration of the substance
Pasteurization is a process in which a product is heated to a high enough temperature so as to kill microorganisms that cause disease
Selective elimination of unwanted nematodes, insects, fungi, bacteria, or viruses, usually by application of heat When something is pasteurized there is always a microflora of neutral or beneficial organisms remaining, in contrast to sterilization, which destroys all life forms
process of wine sterilization
partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
the process of heating milk or other liquids to destroy microorganisms that can cause disease or spoilage
Mild heat treatment to destroy vegetative microorganisms Pasteurization is not the complete destruction of microbes
Process in which a substance is heated, to kill most of the wild yeast and bacteria it may contain
Heating of foods to a temperature that destroys harmful bacteria and other microorganisms
A process for killing pathogenic organisms by applying heat for a specific period of time
Pasteurization is the process of applying heat, usually to milk or cheese, for a specific period of time for the purpose of killing or retarding the development of pathogenic bacteria
The partial sterilization (disinfection) of a substance, usually a liquid, by heating it to a critical temperature for a specified time
Partial sterilization of a substance, especially milk or other beverages, by using heat to destroy microorganisms while leaving its chemical makeup unaltered. The process is named for Louis Pasteur, its originator. Pasteurization of milk requires temperatures of about 145 °F (63 °C) for about 30 minutes, or higher temperatures for shorter periods. The treatment destroys any disease-causing organisms (principally Mycobacterium tuberculosis) as well as organisms that cause spoilage. See also food preservation
Türkisch - Türkisch
Süt, bira, meyve suyu gibi maddelerin mikroplarını öldürmek için özel aletlerde 750 C ye kadar ısıtılıp birdenbire soğutulmak yoluyla uygulanan işlem
pastörizasyon
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