The standard HTST for pasteurization (161 F for 15 seconds) is required to be increased for higher content products like heavy cream or eggnog.

• A. It depends on facility
• B. True
• C. It depends on product
• D. False

Answer: (B)

The important idea is that pasteurization lethality comes from a combination of temperature and time, and how effectively heat penetrates the product. When a product has higher solids or fat, heat transfer into the product can be slower and some microorganisms can be more protected, so the same 161°F for 15 seconds doesn’t always achieve the same level of microbial kill as it does in lighter, more fluid milk. To ensure the same safety goals are met for heavier or more complex products like heavy cream or eggnog, the pasteurization regimen is typically intensified—either higher temperature, longer holding time, or a different process overall—to achieve the required lethality. That’s why the standard HTST condition is increased for higher-content products.