Milk Pasteurization: The Effects of Time and Temperature
Explaining the High Temperature Short Time (HTST) system of pasteurizing milk, as well as ultra-pasteurization.
The dairy industry in the United States has a long history of producing a safe, wholesome, and convenient beverage for consumers. This enviable record is the result of the industry's ability to adapt its processing, packaging, and handling of this complex product to meet food safety requirements and consumer needs.
Milk is a complex biological fluid. It possesses many functional properties and characteristics; but it is milk's flavor and nutritional value that sets it apart from other beverages.