What are the minimum time and temperature requirements for fluid milk products pasteurized by the HHST method?

The HHST (High-Temperature Short-Time) method for pasteurizing fluid milk products has specific time and temperature requirements that are designed to effectively eliminate pathogenic bacteria while preserving the quality and nutritional value of the milk.

In the case of fluid milk using the HHST method, the minimum requirement is indeed 191 degrees Fahrenheit for 1 second. This high temperature rapidly heats the milk, allowing for the inactivation of harmful microorganisms without compromising the overall product quality.

The method is particularly valued for its efficiency and effectiveness, providing a means of pasteurization that minimizes the thermal damage often associated with longer time-temperature pasteurization methods. This short duration at high temperature not only enhances the safety of milk products but also aids in maintaining flavor and nutritional content.

Other temperature and time combinations, such as those listed in the alternative choices, do not meet the stipulated HHST requirements for fluid milk. Each has its own context and applications in pasteurization but do not align with the HHST standards set for fluid milk products.