The
heating of milk, wines,
fruit juices, etc., for about 30 minutes at 68?C (154.4?F) whereby 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: sterilization.
Origin: L. Pasteur