There are several methods of pasteurization, each designed to address different types of microorganisms and toxins:
High-Temperature Short-Time (HTST): This method involves heating the liquid to at least 72°C (161°F) for 15 seconds. It is widely used for milk and juice. Ultra-High Temperature (UHT): UHT pasteurization heats the liquid to 135°C (275°F) for a few seconds. This method extends shelf life significantly. Low-Temperature Long-Time (LTLT): Also known as batch pasteurization, this method heats the liquid to 63°C (145°F) for 30 minutes.
Each method targets different microorganisms and is chosen based on the product and the desired shelf life.
