HTST pasteurization for milk

Milk is a primary example of a pasteurized product. Milk is a pasteurized under three different regimens:
*Low temperature, long time (LTLT) 63 ° C for 30 minutes
*High temperature, short time (HTST) 72 ° C for 15 seconds
*Ultrahigh temperature UHT 135 ° C for less 10 seconds

HTST pasteurization of raw milk employs a temperature of at 72 ° C for at least 15 seconds. The benefit of the HTST regimen is that there is equal or better killing of bacteria with considerably less nutrient loss.

Plate Heat Exchanger

Continuous processing is now the norm and the UK regulations require that pasteurized milk shall be produced by HTST. In HTST pasteurization raw milk held in a cool storage tank is pumped through a plate-type heat exchanger and brought to temperature.

The temperature and time is accomplished by pumping the heated milk through a holding tube of such length and diameter that it takes every milk particle at least 15 seconds to pass through the tune. At the end of the tube is an accurate temperature-sensing device and valve.
HTST pasteurization for milk