Pasteurization - Temperatures and Time
Pasteurization methods, time and temperatures.
Pasteurization is a heat-treatment process that destroys pathogenic microorganisms in foods and beverages.
| Temperature | Time | Pasteurization Type |
|---|---|---|
| 63ºC (145ºF)1) | 30 minutes | Vat Pasteurization |
| 72ºC (161ºF)1) | 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) | 0.01 seconds | Higher-Heat Shorter Time (HHST) |
| 138ºC (280ºF) | 2.0 seconds | Ultra Pasteurization (UP) |
1)If the fat content of the milk product is ten percent (10%) or more, or if it contains added sweeteners, or if it is concentrated (condensed), the specified temperature shall be increased by 3ºC (5ºF).
