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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:

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:
pasteurization
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