High Temperature Short Time Treatment. Milk is pasteurized at 161 F for 15 seconds. - Low Temperature Long Time Treatment. Milk is pasteurized at 145 F for 30 minutes.
3.
Flash Pasteurization. This type of pasteurization, which involves high temperature for 3 to 15 seconds followed by cooling and packaging, is used for drink boxes and other liquids that can be stored for long periods of time without refrigeration.
4. Steam Pasteurization. Pressurized steam is used to kill E. coli, Salmonella, and Listeria in beef carcasses. Exposure of the beef to steam results in a surface temperature of about 200 F.
5. Irradiation Pasteurization. Exposure to gamma rays can prevent the growth of some foodborne microbes in foods such as meats, spices, and produce.
6. Ultrapasteurization. Heating milk or cream to 280 F for 2 seconds can extend the refrigerated shelf life of milk from 60 to 90 days.
7.Ultra-High Temperature Pasteurization. Heating milk to 280 to 302 F for 1 or 2 seconds followed by packaging in airtight containers allows storage without refrigeration for up to 90 days.
Flash Pasteurization. This type of pasteurization, which involves high temperature for 3 to 15 seconds followed by cooling and packaging, is used for drink boxes and other liquids that can be stored for long periods of time without refrigeration. 4. Steam Pasteurization. Pressurized steam is used to kill E. coli, Salmonella, and Listeria in beef carcasses. Exposure of the beef to steam results in a surface temperature of about 200 F.
5. Irradiation Pasteurization. Exposure to gamma rays can prevent the growth of some foodborne microbes in foods such as meats, spices, and produce.
6. Ultrapasteurization. Heating milk or cream to 280 F for 2 seconds can extend the refrigerated shelf life of milk from 60 to 90 days.
7.Ultra-High Temperature Pasteurization. Heating milk to 280 to 302 F for 1 or 2 seconds followed by packaging in airtight containers allows storage without refrigeration for up to 90 days.
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