What are the HTST pasteurization parameters?

What are the HTST pasteurization parameters?

• A. 140°F 30 seconds
• B. 165°F 20 seconds
• C. 161°F 15 seconds
• D. 161°F 14 seconds

Answer: (C)

HTST pasteurization relies on a precise time-temperature combination to kill pathogens while keeping milk quality high. The standard HTST specification is to heat milk to 161°F (72°C) and hold it there for at least 15 seconds, then cool rapidly. This exact pairing is chosen because it achieves a robust microbial reduction (including Coxiella burnetii, the traditional indicator) without exposing milk to excess heat that would harm flavor and nutrients. Therefore, the correct parameter is heating to 161°F and maintaining that temperature for 15 seconds. The other options don’t match the standard HTST setpoint or minimum dwell time: a lower temperature with a longer time, a higher temperature but longer time that isn’t the defined HTST parameter, or the same temperature with an insufficient 14-second hold.

HTST pasteurization relies on a precise time-temperature combination to kill pathogens while keeping milk quality high. The standard HTST specification is to heat milk to 161°F (72°C) and hold it there for at least 15 seconds, then cool rapidly. This exact pairing is chosen because it achieves a robust microbial reduction (including Coxiella burnetii, the traditional indicator) without exposing milk to excess heat that would harm flavor and nutrients.

Therefore, the correct parameter is heating to 161°F and maintaining that temperature for 15 seconds. The other options don’t match the standard HTST setpoint or minimum dwell time: a lower temperature with a longer time, a higher temperature but longer time that isn’t the defined HTST parameter, or the same temperature with an insufficient 14-second hold.