Definition: The heating of milk, wines, fruit juices, etc., for about 30 minutes at 68°C (154.4°F) whereby living bacteria are destroyed, but the flavor or bouquet is preserved; the spores are unaffected but are kept from developing by immediately cooling the liquid to 10°C (50°F) or lower.
See Also: sterilization
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Examples: glitazone, GI cocktail, etc.
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