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high-temperature short-time pasteurization

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.
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  • high-temperature short-time pasteurisation
  • high temperature short time pasteurisation
  • HTST pasteurisation
  • high temperature short time pasteurization
  • HTST pasteurization
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RDF/XMLCreated 2006-04-03, last modified 2014-06-18