Kiirpastööriseerimine

Kiirpastööriseerimine, also known as high-temperature short-time (HTST) pasteurization, is a method of heat treatment used to kill harmful microorganisms in liquids, most commonly milk. This process involves heating the liquid to a specific temperature for a very short duration, effectively inactivating bacteria, yeasts, and molds without significantly altering the taste or nutritional value of the product.

The typical temperature used in kiirpastööriseerimine for milk is around 72 degrees Celsius (161 degrees Fahrenheit), and the time is usually 15 seconds. This combination is sufficient to reduce the microbial load to safe levels, extending the shelf life of the product. The process is continuous, meaning the liquid flows through heated tubes or plates and is then rapidly cooled.

Compared to older methods like vat pasteurization (low-temperature long-time or LTLT), kiirpastööriseerimine is more efficient for large-scale production. It requires less energy and takes up less space. While it effectively kills most pathogenic bacteria, it may not eliminate all spoilage organisms, meaning the product still requires refrigeration and has a limited shelf life. The rapid heating and cooling are crucial to minimize damage to heat-sensitive vitamins and enzymes.