HTST pasteurization is characterized by heating milk to which condition?

HTST pasteurization is characterized by heating milk to which condition?

• A. 72°C for 15 seconds with rapid cooling
• B. 63°C for 30 minutes
• C. 135–150°C for 1–5 seconds
• D. Use of no heat

Answer: (A)

HTST pasteurization uses a high temperature for a short time to kill pathogens while preserving quality. The standard HTST condition is heating milk to 72°C and holding it for 15 seconds, then cooling rapidly to below about 4°C. This combination effectively inactivates common dairy pathogens like Coxiella burnetii, Salmonella, and Listeria, with minimal impact on flavor and nutrients compared to longer or hotter heating. The rapid cooling is key to preventing damage once heating ends. Other options describe different processes: 63°C for 30 minutes is a longer, lower-temperature method (LTLT); 135–150°C for 1–5 seconds is ultra-high-temperature processing (UHT); and no heat would not pasteurize.

HTST pasteurization uses a high temperature for a short time to kill pathogens while preserving quality. The standard HTST condition is heating milk to 72°C and holding it for 15 seconds, then cooling rapidly to below about 4°C. This combination effectively inactivates common dairy pathogens like Coxiella burnetii, Salmonella, and Listeria, with minimal impact on flavor and nutrients compared to longer or hotter heating. The rapid cooling is key to preventing damage once heating ends. Other options describe different processes: 63°C for 30 minutes is a longer, lower-temperature method (LTLT); 135–150°C for 1–5 seconds is ultra-high-temperature processing (UHT); and no heat would not pasteurize.