Flash pasteurization

Source: Wikipedia, the free encyclopedia.

Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat

dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.[1]

Flash pasteurization is performed to kill spoilage microorganisms prior to filling containers, in order to make the products safer and to extend their shelf life compared to the unpasteurised foodstuff. For example, one manufacturer of flash pasteurizing machinery gives shelf life as "in excess of 12 months".[2] It must be used in conjunction with sterile fill technology (similar to aseptic processing) to prevent post-pasteurization contamination.[3]

The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds, followed by rapid cooling to between 4 °C (39.2 °F) and 5.5 °C (42 °F).

The standard US protocol for flash pasteurization of milk, 71.7 °C (161 °F) for 15 seconds in order to kill

E. coli O157:H7 sickened many children and killed one.[6]

References

  1. ^ The Effects of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese
  2. ^ "IDD Process & Packaging: Flash and Ultra Flash Pasteurization Facts" (PDF). Archived from the original (PDF) on 24 September 2016. Retrieved 14 March 2015.
  3. OCLC 49233551
  4. PMID 15633677, archived from the original
    on 25 May 2017, retrieved 21 January 2013
  5. ^ press release, 10 December 1996
  6. ^ Questions of Pasteurization Raised After E. Coli Is Traced to Juice, The New York Times, 4 November 1996

See also

External links

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