NALT

Preferred term

high-temperature short-time pasteurization

Topic

The temperature and time combination for pasteurization of milk and milk products. The minimum for milk is 161 degrees F for at least 15 seconds. Higher temperatures are used in pasteurizing products of high solids content because of the protection afforded bacteria by solids.

pasteurization

high temperature short time pasteurisation
high temperature short time pasteurization
high-temperature short-time pasteurisation
HTST pasteurisation
HTST pasteurization

Field 001 in MARC Authority Format

51675

Spanish

pasteurización de tiempo breve a alta temperatura
pasteurización HTST

URI

https://lod.nal.usda.gov/nalt/67927

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Created 4/3/06, last modified 6/18/14