High-temperature short-time (HTST) pasteurization

Definition

High-temperature short-time (HTST) pasteurization is a method used to kill pathogenic microorganisms in liquid foods by heating them to a specific temperature for a short period. It is widely used in the dairy industry to ensure the safety and extend the shelf life of milk.

5 Must Know Facts For Your Next Test

1. HTST pasteurization typically heats milk to 72°C (161°F) for 15 seconds.
2. The process effectively eliminates most pathogenic bacteria, including Mycobacterium tuberculosis and Coxiella burnetii.
3. HTST pasteurization preserves more of the nutritional and sensory qualities of milk compared to traditional pasteurization methods.
4. It is more energy-efficient than other methods such as ultra-high-temperature (UHT) pasteurization.
5. The process is monitored using flow diversion valves which ensure only properly pasteurized milk proceeds to packaging.

Review Questions

Related terms

Batch Pasteurization: An older method where liquid is heated at a lower temperature for a longer time.

Ultra-High-Temperature (UHT) Pasteurization: A method that involves heating liquid to at least 135°C for a few seconds.

Flow Diversion Valve: A device used in HTST systems to ensure that only properly heated milk continues on for packaging.