Types of pasteurization
For the past 150 years, the pasteurization method has saved millions of lives by inactivating bacteria within easily corruptible foods, thereby preserving them for longer periods. To pasteurize means to heat every particle of milk or milk product 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 | Time | Pasteurization Type |
|---|---|---|
| 63ºC (145ºF)* | 30 minutes | Vat Pasteurization |
| 72ºC (161ºF)* | 15 seconds | High temperature short time Pasteurization (HTST) |
| 89ºC (191ºF) | 1.0 second | Higher-Heat Shorter Time (HHST) |
| 90ºC (194ºF) | 0.5 seconds | Higher-Heat Shorter Time (HHST) |
| 94ºC (201ºF) | 0.1 seconds | Higher-Heat Shorter Time (HHST) |
| 96ºC (204ºF) | 0.05 seconds | Higher-Heat Shorter Time (HHST) |
| 100ºC (212ºF) | 0.01seconds | Higher-Heat Shorter Time (HHST) |
| 138ºC (280ºF) | 2.0 seconds | Ultra Pasteurization (UP) |
Source: IDFA – International Dairy Foods Association.
*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 3ºC (5ºF).