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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Research, Technology, Methods
  2. technology
  3. processing technology
  4. heat treatment
  5. pasteurization
  6. high-temperature short-time pasteurization
  1. Fields of Study
  2. food science
  3. food technology
  4. food preservation
  5. pasteurization
  6. high-temperature short-time pasteurization
  1. Human Nutrition, Food Safety and Quality
  2. food science
  3. food technology
  4. food preservation
  5. pasteurization
  6. high-temperature short-time pasteurization
  1. Research, Technology, Methods
  2. technology
  3. food technology
  4. food preservation
  5. pasteurization
  6. high-temperature short-time pasteurization

Preferred term

high-temperature short-time pasteurization

Type

  • Topic

Definition

  • Information The temperature and time combination for pasteurization of milk and milk products. The minimum for milk is 161 degrees F for at least 15 seconds. Higher temperatures are used in pasteurizing products of high solids content because of the protection afforded bacteria by solids.

    Source: NAL Thesaurus Staff

    Type: Concept definition

Broader concept

Synonyms

  • high temperature short time pasteurisation
  • high-temperature short-time pasteurisation
  • high temperature short time pasteurization
  • HTST pasteurisation
  • HTST pasteurization

In other languages

URI

https://lod.nal.usda.gov/nalt/67927

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RDF/XML TURTLE JSON-LD Created 4/3/06, last modified 6/18/14