Which of the following methods has a shorter heating time?

The method that has a shorter heating time is HTST, which stands for High-Temperature Short-Time. This process is designed to rapidly heat milk or other liquids to a high temperature for a brief period, typically around 15-30 seconds, without significantly altering the product's quality. This efficient heating method helps kill pathogenic bacteria and prolongs shelf life while retaining more nutritional and flavor characteristics compared to longer processes.

In contrast, the LTLT method, or Low-Temperature Long-Time, involves heating at a lower temperature for a longer duration, usually around 30 minutes. This method is effective for pasteurization but requires more time, which is not as efficient as the HTST approach. The batch method, where a larger volume is heated in a single process at a consistent temperature, also consumes more time compared to HTST, as it typically heats for longer periods without achieving the rapid heating benefits.

The option stating that all methods have the same heating time is misleading, as each pasteurization method has a significantly different process and duration, which impacts efficiency and product quality. Thus, among the given methods, HTST stands out for its shorter heating time, making it the most efficient choice in pasteurization.