Understanding Htst Pasteurization: High-temperature Short-time Pasteurization Explained

During HTST pasteurization, the food or beverage product is heated to a high temperature (usually around 72°C to 75°C) for a short period of time (usually between 15 and 30 seconds) and then rapidly cooled. This process effectively destroys most harmful microorganisms, including pathogenic bacteria such as E. coli, Salmonella, and Listeria, while preserving the quality and nutritional value of the product.

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