What is the minimum temperature required for milk pasteurized by the HTST method?

The minimum temperature required for milk pasteurized by the High-Temperature Short-Time (HTST) method is 161 degrees Fahrenheit, and it must be held for at least 15 seconds. This temperature and time combination is defined by safety standards and is critical for effectively reducing harmful pathogens in milk while preserving its quality and nutritional value. The HTST method operates by rapidly heating milk to this specific temperature, ensuring that any potential bacteria present are killed without significantly altering the taste or nutritional properties of the milk.

This method is widely used because it is efficient and helps to produce milk that has a longer shelf life compared to raw milk. Understanding this standard is essential for anyone involved in the milk processing industry, as it directly relates to food safety and regulatory compliance. The other temperature choices provided exceed the minimum required for HTST pasteurization, which are typically used for different methods or applications but are not necessary for meeting the basic safety requirements established by the regulatory bodies for HTST pasteurization.