Preferred Term:
high-temperature short-time pasteurization
Definition:
The temperature and time combination for pasteurization of milk and milk products. The minimum for milk is 161 degrees F for at least 15 seconds. Higher temperatures are used in pasteurizing products of high solids content because of the protection afforded bacteria by solids.
Concept Schemes:
NALT Full
Broader Concept:
Entry Terms:
- high-temperature short-time pasteurisation
- high temperature short time pasteurisation
- HTST pasteurisation
- high temperature short time pasteurization
- HTST pasteurization
URI:
https://lod.nal.usda.gov/nalt/67927
Download this Concept:
RDF/XMLCreated 2006-04-03, last modified 2014-06-18