Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

HTST pasteurization, also known as High-Temperature Short-Time pasteurization, is a process that specifically requires milk to be heated to at least 161°F (72°C) for a minimum duration of 15 seconds. The goal of HTST is to eliminate pathogenic bacteria while preserving the quality of the milk.

The chosen duration of 16 seconds aligns well with the standard requirement of HTST, which tends to be rounded up slightly for practical applications. This method is efficient and is widely used for pasteurizing milk and dairy products, striking a balance between safety and maintaining flavor, nutritional value, and shelf life.

In contrast, the other durations listed in the choices do not meet the established criteria for HTST pasteurization. The 30 seconds option exceeds the required time, while the 1-minute and 5-minutes options substantially surpass the necessary duration, which would categorize those processes under different pasteurization methods, such as LTLT (Low-Temperature Long-Time) pasteurization.