ABSTRACT
What is it? It is a process whereby a liquid is submitted to the action of temperature in order to eliminate the pathogenic microorganisms or to considerably reduce their quantity.
Types of pasteurization: Pasteurization LTLT: At low temperatures and for long periods of
time; for example, at 60-65°C for 20-40 minutes. Pasteurization HTST: At high temperatures and for short periods
of time; for example, at 70-80°C for 15-30 seconds. Pasteurization UHT: At high temperatures and for very short peri-
ods of time; for example, at 135-140°C for 1-5 seconds.
