pasteurization
noun
pas·teur·i·za·tion
ˌpas-chə-rə-ˈzā-shən
ˌpas-tyə-,
-tə-
1
: partial sterilization of a substance and especially a liquid (such as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance
2
: irradiation of food products
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