The pasteurisation of milk involves heating it briefly to destroy heat-sensitive vegetative cells, followed by immediate cooling to limit growth of any surviving cells and prevent germination of spores.

Historical pasteurisations of milk varied in temperature and duration depending on local regulations.

The dairy upgraded its old pasteuriser to meet new hygiene standards.

The dairy plant will pasteurise the milk before bottling to ensure it is safe for consumption.

The dairy plant is pasteurising milk to ensure it is safe for infants.

She pasteurised the cream before folding it into the mousse.

The dairy farm pasteurises its milk every morning to ensure safety for consumers.

Only pasteurisable milk should be used in this recipe to ensure safety.

The pasteurisers at the cooperative were upgraded to meet new safety standards.