| HTST – High temperature short time | The milk is heated to at least 161 °F (71 °C) for no less than 15 seconds, or 145 °F (62 °C) for 30 minutes followed by rapid cooling. |
| HHST: Higher Heat Shorter Time | Using HHST, milk can be heated anywhere from 191 °F (89 °C) – 212 °F (100 °C) for its specified time |
| LTLT – Low temperature-long time | The milk is heated for 63°C for 30 minutes. |
| Thermization: | The milk is heated to 57°C -68°C to 15 minutes. |
| UHT – Ultra High temperature | The milk must be heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down. |
| Ultra-Pasteurized: | Milk is heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down |
| Canned Sterilization: | The milk is wet treated in an autoclave/specialized treatment chambers. The milk is heated at 115°C to 121°C for 20 minutes. |
Heat process is used to treatment and processing of beverages. This is done to eradicate any spoilage microbes and inactivate any enzymes preventing then formation of the beverage. Heat treatment also helps in promoting enzyme development. Pasteurization is known for treating milk. There are various time and temperature combinations in which the heat treatment is done. The various methods are as follows:
Thermal process in beverage formulation
Heat process is used to treatment and processing of beverages. This is done to eradicate any spoilage microbes and inactivate any enzymes preventing then formation of the beverage. Heat treatment also helps in promoting enzyme development. Pasteurization is known for treating milk. There are various time and temperature combinations in which the heat treatment is done. The various methods are as follows:
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