Why is HTST better than LHTpasteurization?

Answer 1

a) Low Temperature Holding (LTH) Method

In low temperature holding method, or 'vast pasteurization'. the milk is heated to 1450F (62.80C) for 30 minutes. The milk is heated in closed vats by steam coils, hot water jackets or continuous spraying of heated water long the sides of the container. It is then cooled and bottled. It has been found in practice that LTH method is the more efficient as it destroys a larger percentage of the bacteria. Usually over 9% of the pathogenic bacteria present in milk are destroyed by proper pasteurization by this method.

(b) High Temperature Short-time (HTST) Method

In this method milk is heated to a temperature of 1610F (71.70C) for 15-30 seconds. The heating is done by means of electricity or hot water. The heated milk is then cooled and maintained at a low temperature until distributed.

So it is meant to be that less damage to nutrients in milk in HTST and more effective in killing pathogen (99.9% germ free)

Answer 2

HTST (High Temperature Short Time) pasteurization is better than LHT (Low Heat Treatment) pasteurization because HTST heats the product to a higher temperature for a shorter amount of time, which effectively kills harmful bacteria while preserving the quality of the product. On the other hand, LHT may not reach the necessary temperature to ensure complete bacteria elimination, increasing the risk of foodborne illnesses.