Pasteurization - Temperatures and Time

Pasteurization methods, time and temperatures. Pasteurization is a heat-treatment process that destroys pathogenic microorganisms in foods and beverages.

Pasteurization Methods

Pasteurization is a heat-treatment process that destroys pathogenic microorganisms in foods and beverages.

Note: If the fat content of the milk product is ten percent (10%) or more, or if it contains added sweeteners, or if it is concentrated (condensed), the specified temperature shall be increased by 3ºC (5ºF).

TemperatureTimePasteurization Type
63ºC (145ºF)30 minutesVat Pasteurization
72ºC (161ºF)15 secondsHigh Temperature Short Time Pasteurization (HTST)
89ºC (191ºF)1.0 secondHigher-Heat Shorter Time (HHST)
90ºC (194ºF)0.5 secondsHigher-Heat Shorter Time (HHST)
94ºC (201ºF)0.1 secondsHigher-Heat Shorter Time (HHST)
96ºC (204ºF)0.05 secondsHigher-Heat Shorter Time (HHST)
100ºC (212ºF)0.01 secondsHigher-Heat Shorter Time (HHST)
138ºC (280ºF)2.0 secondsUltra Pasteurization (UP)