Final answer:
The HTST pasteurization method (flash method) exposes milk to 72 °C for 15 seconds, swiftly reducing microbial load while preserving quality, thus it is preferred for its efficiency, quality preservation, and extended refrigerated shelf life.
Step-by-step explanation:
When comparing the flash method (high-temperature short-time, or HTST pasteurization) and batch method (traditional) of pasteurization, there are some key differences in temperature and time. The HTST method exposes milk to 72 °C for 15 seconds, while traditional batch pasteurization might use lower temperatures and longer heating times.
Flash pasteurization is preferred because it rapidly destroys pathogens and reduces microbial numbers, while retaining the milk's quality. Furthermore, the HTST method is efficient and energy-saving, making it more suitable for today's fast-paced production environment.
This method also allows for extended refrigeration shelf life without the need for ultra-high temperature processing that is used in the UHT method, which can slightly alter milk's taste and smell due to protein changes induced by the higher temperatures of around 138 °C. The UHT method is best used in situations where long term storage without refrigeration is necessary.