What is one of the primary aims of utilizing the LTLT method in pasteurization?

The primary aim of utilizing the Low-Temperature Long-Time (LTLT) method in pasteurization is to kill microorganisms over a longer period. This technique typically involves heating the product to a relatively low temperature (around 145°F or 63°C) and holding it for a specified duration (usually at least 30 minutes). The prolonged exposure to heat allows for effective destruction of harmful pathogens and spoilage organisms while also enabling more gentle treatment of the product.

This method contrasts with higher temperature pasteurization techniques, which might lead to quicker microorganism destruction but can also result in undesirable changes to the flavor, texture, or nutritional quality of the food or beverage being pasteurized. Consequently, the LTLT method is particularly favored in scenarios where maintaining the characteristics of the end product is essential while ensuring safety from microbial contamination.