To expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality.
Milk straight from the source can have contaminants, that is why we pasteurize it before distribution.
“How long you been a dairy farmer?
“All my life, and let me tell you, there ain’t nothin’ on this farm I don’t know or see.”
“I guess that’s true. I’ve heard that nothing gets pasteurize.”
How will you use pasteurize in a sentence today.