Final answer:
Continuous pasteurization, specifically HTST pasteurization, is carried out by exposing milk to a temperature of 72 °C for 15 seconds, while UHT pasteurization exposes milk to a temperature of 138 °C for 2 or more seconds. HTST pasteurization kills pathogens and reduces spoilage-causing microbes without altering the milk's consistency and taste, while UHT treatment sterilizes the milk and allows for long-term storage without refrigeration.
Step-by-step explanation:
Continuous pasteurization, specifically high-temperature short-time (HTST) pasteurization, is carried out by exposing milk to a temperature of 72 °C (161 °F) for 15 seconds. This process helps lower bacterial numbers while preserving the quality of the milk. It is a widely used method for pasteurizing milk that will be refrigerated. Compared to sterilization, HTST pasteurization offers the advantage of killing pathogens and reducing the number of spoilage-causing microbes without altering the consistency and taste of the milk. On the other hand, ultra-high-temperature (UHT) treatment exposes milk to a temperature of 138 °C (280 °F) for 2 or more seconds, effectively sterilizing it. UHT pasteurized milk can be stored for long periods without refrigeration, which is advantageous in regions where access to refrigeration is limited. However, the high temperatures used in UHT pasteurization slightly alter the proteins in the milk, causing slight changes in taste and smell.