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Table 7 Comparison between different pasteurization techniques [44, 55, 69]

From: A review on mechanisms and commercial aspects of food preservation and processing

Criteria VAT HTST UHT
Process type Batch Continuous Continuous
Typical temperature–time combination 65 °C for 30 min 72 °C for 15–30 s 135–150 °C for a few seconds
Foods preserved Butter milk and sour cream Milk, eggnog, frozen dessert mixes, fruit juices, etc. Milk
Shelf life increase (milk) Several days when refrigerated 2–3 weeks when refrigerated 6–9 months when aseptically packaged
Type of microbes destroyed Vegetative pathogens Vegetative pathogens All bacteria and spores
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