or pasteurisation (ˌpæstəraɪˈzeɪʃən, -stjə-, ˌpɑː-)
noun
the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat
pasteurization in American English
(ˌpæstʃərɪˈzeɪʃən; ˌpæstərɪˈzeɪʃən)
noun
a method of destroying disease-producing bacteria and checking the activity of fermentative bacteria, as in milk, beer, or cider, by heating theliquid to a prescribed temperature for a specified period of time