HTST uses metal plates and hot water to raise milk temperatures to at least 161°F for not less than 15 seconds followed by rapid cooling.

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Prepare for the ACVPM Food Protection Exam. Engage with an array of multiple choice questions, complete with hints and explanations. Equip yourself with the necessary knowledge to ensure a successful exam experience!

Multiple Choice

HTST uses metal plates and hot water to raise milk temperatures to at least 161°F for not less than 15 seconds followed by rapid cooling.

High Temperature Short Time pasteurization is a continuous process where milk is heated to about 72°C (161°F) for at least 15 seconds and then rapidly cooled. The use of metal plates in a plate heat exchanger enables the rapid heat transfer needed for this short exposure, preserving quality while effectively reducing harmful microorganisms. This term specifically describes the described conditions, whereas Ultra Pasteurized refers to a higher-heat treatment for longer shelf life, and generic pasteurization could refer to other time-temperature combinations.

HTST uses metal plates and hot water to raise milk temperatures to at least 161°F for not less than 15 seconds followed by rapid cooling.

Prepare for the ACVPM Food Protection Exam. Engage with an array of multiple choice questions, complete with hints and explanations. Equip yourself with the necessary knowledge to ensure a successful exam experience!

HTST uses metal plates and hot water to raise milk temperatures to at least 161°F for not less than 15 seconds followed by rapid cooling.

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