HTST Pasteurizers

Batch Pasteurization - This is the simplest and oldest method of pasteurization. Product is heated in a tank and held at that temperature for a specified amount of time. The product must be stirred or agitated constantly. Batch pasteurization offers a lower start-up cost than HTST and is ideal for small volumes. It requires less demand on your utilities and provides a lower overall shear making it ideal for highly viscous products.

HTST Pasteurization - Flash pasteurization, as it is often called, is especially common for higher volume processing. Typically, the initial start up cost is higher than batch pasteurization but it is faster and more energy efficient. The HTST pasteurization method is less destructive to proteins and is ideal for low viscosity products. HTST is also easier to automate.

When pasteurizing milk with an HTST pasteurizer, the milk is exposed to elevated temperatures for less time than batch pasteurizing resulting in less denaturation of the whey proteins. Denatured whey proteins "hold" water leading to poor stretch in pasta filata cheeses, poor coagulation in sweet curd cheeses, and poor drainage for acid drained curd used in goat cheese production.

Both methods of pasteurization are effective at killing harmful bacteria which can cause "off" notes and flavors or even foodborne illnesses. Your operation and application needs will help determine which method is best for you.