Three Common Types of Milk Pasteurization Processes

Highlights

Pasteurization these days is classified in three broad categories:

High-Temperature Short Time (HTST)- Also known as Flash pasteurization or continuous flow pasteurization, this method is the most popular way of milk preservation. In this process, milk is heated to temperatures of around 170°F or more as needed, for just 15 seconds to kill any pathogenic bacteria. Milk pasteurized in this method is needed to be consumed within a span one to three days for the milk to be good and safe to consume. Ultra-Pasteurization- This method of pasteurization is used for any milk brand who needs a shelf life of up to a week in hygienic form or packaging. In this process the milk is subjected to temperatures of 220°F to 230°F for a few seconds, is the fastest and most economical way of preserving milk. Vat Pasteurization- This is the longest and the most expensive method of milk pasteurization. In this process, the milk is the first heated in a vat to around 160°F for thirty minutes and then it is chilled to a temperature of 40°F. This is the best alternative to raw milk which would not be safe to consume, un processed.