Higher Heat Shorter Time (HHST) is a process similar to HTST pasteurization, but it uses slightly different equipment and higher temperatures for a shorter time. The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at least 161° F for not less than 15 seconds, followed by rapid cooling. It is now used primarily in the dairy industry for preparing milk for making starter cultures in the processing of cheese, yogurt, buttermilk and for pasteurizing some ice cream mixes.
The original method of pasteurization was vat pasteurization, which heats milk or other liquid ingredients in a large tank for at least 30 minutes. Eggnog shall be heated to at least the following temperature and time specifications: Temperature *If the fat content of the milk product is 10percent or more, or if it contains added sweeteners, or if it is concentrated (condensed), the specified temperature shall be increased by 3✬ (5✯). High temperature short time Pasteurization (HTST) For the dairy industry, the terms "pasteurization," "pasteurized" and similar terms mean the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the temperatures given in the following chart and held continuously at or above that temperature for at least the corresponding specified time: Temperature
Pasteurization is a process, named after scientist Louis Pasteur, that applies heat to destroy pathogens in foods.
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