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NAL Agricultural Thesaurus
U.S. Department of Agriculture
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Concept Breadcrumbs

Fields of Study > food science > food technology > food preservation > pasteurization > high-temperature short-time pasteurization
Human Nutrition, Food Safety and Quality > food science > food technology > food preservation > pasteurization > high-temperature short-time pasteurization
Research, Technology, Methods > technology > food technology > food preservation > pasteurization > high-temperature short-time pasteurization
Research, Technology, Methods > technology > processing technology > heat treatment > pasteurization > high-temperature short-time pasteurization
Preferred Term:

pasteurización de tiempo breve a alta temperatura

Definition:
Combinación de temperatura y tiempo necesarios para la pasteurización de la leche y de los productos lácteos. Los niveles mínimos para la leche son 161 grados F por al menos 15 segundos. Se utilizan temperaturas más altas en la pasteurización de productos con alto contenido de sólidos debido a la protección que les proporcionan los sólidos a las bacterias.
Concept Schemes:
https://lod.nal.usda.gov/nalt
Términos Genéricos:
pasteurización
Entry Terms:
  • pasteurización HTST
URI:
https://lod.nal.usda.gov/nalt/67927
Download this Concept:
RDF/XMLCreated 2006-04-03, last modified 2014-06-18