Pasteurization - Wikipedia, the free encyclopedia

Milk Pasteurization

Pasteurization is typically associated with milk, first suggested by Franz von Soxhlet in 1886. There are two widely used methods to pasteurize milk: high temperature/short time (HTST), and ultra-high temperature (UHT). HTST is by far the most common method. Milk simply labelled "pasteurized" is usually treated with the HTST method, whereas milk labelled "ultra-pasteurized" must be treated with the UHT method. HTST involves holding the milk at a temperature of 161.5 degrees Fahrenheit (or 72 degrees Celsius) for at least 15 seconds. UHT involves holding the milk at a temperature of 280 °F or 138 °C for at least two seconds.