• Need to maintain taste and
appearance
• Mild heat is used to kill
pathogens and reduce microbe
populations in liquid food and
beverages.
• Standard method: Heat
beverages to 60‐66oC for 30
minutes. Cool rapidly and store in
sterile containers in cold.
• Flash pasteurization: Heat milk to
71.7oC for 15sec
• Ultra High Temperature
Sterilization: Heat milk to 140oC
for 3 sec. Store in sterile
containers. Long shelf life
without refrigeration.