pasteurization

n. partial sterilization of milk or other fluid through exposure to high temperatures; process of heating liquid (especially milk) to a high temperature in order to destroy harmful bacteria without substantially changing the flavor or composition or nutritious value of the liquid (also pasteurisation)

Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862.
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Pasteurization /pas·teur·iza·tion/ heating of milk or other liquids to moderate temperature for a definite time, often 60°C. for 30 min. [more]Pasteurization - Community and Resources

Noun
1. partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
(synonym) pasteurisation
(hypernym) sterilization, sterilisation
(derivation) pasteurize, pasteurise

(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¡ F., thus destroying the vitality of the contained germs or ferments.