HTST Pasteurization

HTST stands for high temperature, short time. In this method of pasteurization, the milk is heated to a temperature between 162° and 171°F (72° to 77°C) for 15 seconds. The milk is then rapidly cooled to 39°F (4°C). HTST milk has a characteristic cooked flavor. It can be stored refrigerated for 2 to 3 weeks.