Description
HTST processing uses brief exposure to 71–74 °C to achieve microbial safety while preserving sensory quality.
Technical
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.
Science
Primary Reaction
thermal inactivation of pathogens via protein denaturation and nucleic acid damage
Sensory Profile
Aroma ()
freshmildcreamysubtleclean
Origin & History
Civilization
United States
Era
1930s
Region