n The Dairy Mail - The technology of pasteurisation part 2 - processing

Volume 27 Number 2
  • ISSN : 1561-4301


Two types of pasteurisation are used: batch, sometimes called holder or low-temperature, long-time (LTLT), and continuous, often referred to as high-temperature, short-time (HTST). Continuous pasteurisation is most commonly used in the dairy industry, although batch pasteurisation is still used for small-scale operations.

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