Final answer:
HTST pasteurization is a milk pasteurization method that heats milk to 72 °C for 15 seconds to reduce pathogenic bacteria while maintaining milk quality. It differs from UHT pasteurization, which has a longer shelf life but can alter the milk's taste and smell.
Step-by-step explanation:
What is HTST Pasteurization?
HTST stands for high-temperature short-time pasteurization. It's a method of pasteurization widely used for milk, where the milk is heated to 72 °C for 15 seconds. This process efficiently reduces the number of pathogenic bacteria, ensuring the milk is safe to drink while maintaining its quality. Some of the milkborne organisms killed by HTST pasteurization include Campylobacter jejuni, Escherichia coli O157:H7, and Salmonella spp.
Compared to other methods like UHT (ultra-high-temperature) pasteurization, which heats milk to 138 °C for at least 2 seconds, HTST pasteurized milk still requires refrigeration but retains more of its original taste and nutritional properties. While UHT pasteurization allows for long shelf life without refrigeration, it can cause changes in the milk's flavor and smell due to alterations in milk proteins at such high temperatures.