低てい温おん殺さっ菌きん

noun

low-temperature pasteurization

Technical term used in food processing and microbiology. Refers to heating a liquid (especially milk) to a temperature below boiling for a set time to kill pathogens while preserving flavor and nutrients.

• 牛ぎゅう乳にゅうは低てい温おん殺さっ菌きんされているので、冷れい蔵ぞう庫こで保ほ存ぞんしてください。

  The milk has been low-temperature pasteurized, so please keep it refrigerated.