What temperature is typically used for pasteurizing milk using the HTST method?

The HTST (High-Temperature Short-Time) method for pasteurizing milk typically involves heating the milk to a temperature of 161°F (72°C). This temperature is effective in killing harmful bacteria and pathogens while maintaining the nutritional and sensory qualities of the milk. The process rapidly heats the milk, usually in a matter of seconds, and then it is quickly cooled.

Using this temperature ensures that the milk is pasteurized effectively, as it is sufficient to eliminate bacteria such as Salmonella and E. coli, which can pose health risks. The HTST method is preferred in many dairy operations because it allows for large volumes of milk to be processed quickly and efficiently, making it suitable for commercial production. The precise temperature and time combination is crucial for achieving the desired balance between food safety and product quality.