HTST pasteurization means that the item being pasteurized is exposed to a “High Temperature” for a “Short Time”; thus, the “HTST” moniker. Generally, the item is exposed to heat of 160 to 165 F (71 to 74 C) for 10 to 20 seconds. HTST will give a milk product a shelf life of 18 to…
Pasteurization
Micro-Filtered Milk
Micro-Filtered Milk is milk that has been treated to a very fine filtration process. It removes more bacteria than pasteurization. Producers say it removes 99.5% of bacteria present in milk. It also gives milk a longer shelf life, of up to 30 to 45 days. The filters used have incredibly small pores in them, about…
Pasteurization
Pasteurization is a heat-treatment process designed to inactivate bacteria. It is not as thorough as sterilization: it is not intended to kill all micro-organisms, just to greatly reduce the number of ones that could cause illness and disease. It also extends the refrigerated shelf life of products. Pasteurization is a function of both temperature and…
Thermalize
Thermalization is a harm-reduction procedure of heat treating milk to reduce bacterial loads. It leaves alive some enzymes prized by some cheesemakers, but because it does not inactivate key pathogens of concern, it is not regarded as being as safe as pasteurization.
UHT Pasteurization
UHT stands for Ultra High Temperature. It is a non-chemical heat process that extends the shelf-life of milk up to 55 days. The milk is heated to about 137 C (280 F) for a minimum of 2 seconds to kill all traces of bacteria in the milk. The process is normally applied only to cream,…