Source : Webster's Revised Unabridged Dictionary (1913)

Pasteurization \Pas*teur`i*za"tion\, n.
   A process devised by Pasteur for preventing or checking
   fermentation in fluids, such as wines, milk, etc., by
   exposure to a temperature of 140[deg] F., thus destroying the
   vitality of the contained germs or ferments.

Source : WordNet®

pasteurization
     n : partial sterilization of foods at a temperature that
         destroys harmful microorganisms without major changes in
         the chemistry of the food [syn: {pasteurisation}]