Korkeapastörointi

Korkeapastörointi, also known as high-temperature short-time (HTST) pasteurization, is a heat treatment process used to inactivate pathogenic microorganisms in food products, primarily milk. This method involves heating the food to a specific temperature for a defined period. In the case of milk, the typical HTST process involves heating it to at least 72 degrees Celsius (161 degrees Fahrenheit) for a minimum of 15 seconds.

The primary goal of korkeapastörointi is to enhance food safety by reducing the number of viable disease-producing microorganisms to a level unlikely to cause illness. It also extends the shelf life of the product by inactivating spoilage microorganisms. Unlike sterilization, HTST pasteurization does not aim to kill all microorganisms, but rather to significantly reduce their numbers. This preservation of some microorganisms contributes to the product's sensory qualities, such as flavor and texture.

The HTST process is highly efficient and is widely adopted in the dairy industry due to its effectiveness and minimal impact on the nutritional and organoleptic properties of milk. The rapid heating and cooling cycles employed in HTST help to preserve vitamins and enzymes that might be degraded by longer, lower-temperature pasteurization methods. Regular monitoring and control of temperature and time are crucial to ensure the effectiveness and safety of the korkeapastörointi process.