High Temperature Short Time (HTST)

Pasteurization is an established process invented by Louis Pasteur in 1864. Milk should be free from toxins and pathogens and also it must retain all nutrients and vitamins with extended period of storage life. To achieve the above said criteria, milk is heated to a particular temperature for a brief time then cooling it down once more quickly.

The most common types of milk pasteurization process are Batch Pasteurization, High Temperature Short Time (HTST) and Ultra High Temperature (UHT).

HTST pasteurization is an effective method of making milk safe for consumption, without unduly changing either its sensory characteristics or its nutritional value. In this method the heating of every particle of milk to at least 72°C and holding for at least 15 seconds.

Real-time HTST process consists of three integrated sections, (a) plate-heat-exchanger engaged in regeneration, heating and cooling (b) holding tank, and (c) holding tube.

An HTST system includes a balance tank, an efficient heat exchanger to bring milk to pasteurization temperature and to cool it afterward, a means to maintain a constant flow through the system (e.g., a timing pump), a holding tube where the product is held at pasteurization temperature for the required time.
High Temperature Short Time (HTST)