Milk is pasteurized at different temperatures depending on the method used. The most common methods involve either holding the milk at a lower temperature for a longer time or heating it to a higher temperature for a shorter time.
Here's a breakdown:
- Lower Temperature Longer Time (LTLT): 63°C (145°F) for 30 minutes.
- Higher Temperature Shorter Time (HTST): 72°C (162°F) for 15 seconds.
Higher temperatures for even shorter periods are also used in ultra-pasteurization (UP) or ultra-high temperature (UHT) processing, which significantly extends the shelf life of milk. These methods often involve temperatures of 135°C (275°F) or higher for just a few seconds. These methods produce a product with much longer shelf life.
