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HTST (High Temperature Short Time) Pasteurization

High Temperature Short Time pastuerization (also known as HTST, Flash Pastuerization, Continuous Flow Thermal Processing), is the most common form of pastuerization in the dairy industry.  These systems are designed to heat and hold product at a defined temperature and duration prior to cool down to ensure complete inactivation of microorganisms contained within solution.  HTST offers several advantages over Bulk Pasteurization, including:

  • Lower utility costs
  • Higher continuous throughput
  • Use of regenerative heating and cooling can further increase operational efficiency.

W.M. Sprinkman designs, manufactures and installs complete, customized pasteurization solutions for dairy, beverage and juice, fluid egg and other products using current 3-A sanitary standards and Pasteurized Milk Ordinance standards.  HTST Systems are designed to be Cleaned-in-Place (CIP'd).


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