HTSTmenetelmällä

HTSTmenetelmällä refers to a method or process that utilizes HTST. HTST is an acronym commonly associated with High-Temperature Short-Time pasteurization. This is a method of heat treatment used primarily in the food industry, particularly for milk and dairy products, but also for juices and other beverages. The core principle of HTST pasteurization is to heat the product to a specific high temperature for a relatively short duration to kill harmful microorganisms, thereby extending shelf life and ensuring safety, while minimizing damage to the product's nutritional value and sensory qualities.

The typical parameters for HTST pasteurization of milk involve heating it to at least 72 degrees Celsius (161 degrees Fahrenheit) for a minimum of 15 seconds. This process is designed to achieve a significant reduction in the bacterial count, including pathogens like Listeria monocytogenes, Salmonella, and E. coli. The short duration at high temperature is crucial. It effectively destroys most vegetative bacteria and yeasts without causing undesirable changes like protein denaturation or a "cooked" flavor that might occur with longer heating periods or lower temperatures.

Implementing the HTSTmenetelmällä requires specialized equipment, often including a plate heat exchanger. This equipment allows for rapid heating and cooling of the product. The process is usually continuous, meaning the product flows through the system, being heated, held at the pasteurization temperature for the specified time, and then rapidly cooled. The efficiency and effectiveness of the HTSTmenetelmällä have made it a standard practice in commercial food processing globally due to its balance between microbial safety and product quality.