What does the HTST method in pasteurization stand for?

The HTST method in pasteurization stands for High-Temperature Short-Time. This technique involves heating the product to a high temperature for a brief period, typically around 72°C (162°F) for at least 15 seconds. The primary purpose of this method is to kill harmful microorganisms while preserving the quality and taste of the food or drink being treated. Because the process is quick, it minimizes the time the product is exposed to heat, reducing the risk of altering flavors and nutritional value.

This method is widely used in the dairy industry and for other liquid foods because it is efficient and effective in achieving the necessary microbial reduction without compromising product quality.

The other choices presented do not accurately reflect the established terminology or principles behind the HTST method. Each of them either misrepresents the procedural aspects or employs terms that don't align with accepted food safety practices.