Final answer:
Pasteurization methods have different effects on milk's sensory and nutritional properties. High-temperature short-time (HTST) pasteurization preserves these properties better than ultra-high-temperature (UHT) pasteurization. HTST pasteurization exposes milk to a lower temperature for a shorter time, while UHT pasteurization exposes milk to higher temperatures for longer, causing slight changes in taste and smell.
Step-by-step explanation:
Pasteurization is a form of microbial control for food that uses heat to kill pathogens and reduce the number of spoilage-causing microbes while maintaining food quality. High-temperature short-time (HTST) pasteurization exposes milk to a temperature of 72 °C for 15 seconds, while ultra-high-temperature (UHT) pasteurization exposes milk to a temperature of 138 °C for 2 or more seconds.
HTST pasteurization preserves the sensory and nutritional properties of milk to a greater extent compared to UHT pasteurization. UHT pasteurization, while allowing for longer storage without refrigeration, alters the proteins in the milk, resulting in slight changes in taste and smell.
Therefore, HTST pasteurization is preferred for maintaining the sensory and nutritional properties of milk.