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Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, according to the International Dairy Foods Association. This process uses ...
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An Italian nun was arrested Thursday as part of a long investigation that led to the arrests of 25 suspects and the seizure of over 1,800,000 euros.
But the widely-used HTST method described in this article uses a temperature in that range (72ºC) and a time of 15 seconds. This article also claims the following: A newer method called flash pasteurization involves shorter exposure to higher temperatures, and is claimed to be better for preserving color and taste in some products.
After homogenization of the cream, the mixture must undergo pasteurization. Pasteurization is a mild heat treatment of the cream, with the purpose of killing any harmful bacteria in the cream. The homogenized cream undergoes high temperature short time (HTST) pasteurization method. In this type of pasteurization the cream is heated to the high ...