change in physical make-up

having been subjected to pasteurization in order to halt fermentation

not having undergone pasteurization

partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food

French chemist and biologist whose discovery that fermentation is caused by microorganisms resulted in the process of pasteurization (1822-1895)

undergo condensation; change from a gaseous to a liquid state and fall in drops