Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
HTST processing uses brief exposure to 71–74 °C to achieve microbial safety while preserving sensory quality.
Origin: United States (1930s) — United States (Dairy industry)
See full technique reference →The rapid heat transfer denatures microbial proteins and damages nucleic acids, achieving a 5‑log reduction of Listeria monocytogenes and Salmonella spp. Simultaneously, the short residence time limits casein micelle disruption and Maillard browning, preserving the product’s flavor and texture.
Primary Reaction
thermal inactivation of pathogens via protein denaturation and nucleic acid damage
You're reading one of techniques available free. Full library with Gastronome.
Key Variables