What temperature should milk reach during the HHST pasteurization method?

During the High-Temperature, Short-Time (HHST) pasteurization method, milk must reach a minimum temperature of at least 191 degrees Fahrenheit (F). This temperature is critical because it ensures that harmful bacteria and pathogens are effectively killed while maintaining the quality and flavor of the milk. The HHST process is designed to ensure that milk is heated quickly to this temperature and then rapidly cooled to preserve its integrity.

By reaching this specific temperature, the pasteurization process helps achieve food safety standards, reducing the risk of foodborne illnesses. The precision of the temperature control in the HHST method allows for a shorter heating time compared to traditional pasteurization methods, which is advantageous for both maintaining product quality and enhancing efficiency in production.

Other temperature options are higher than the required minimum for HHST pasteurization, but they are not necessary for effectively achieving the goal of pasteurization within this method. Going beyond the required temperature can result in unnecessary compromises in taste and nutritional value. Therefore, the correct choice of at least 191 degrees F is essential for effective and efficient pasteurization.