high-temperature short-time sterilization; HTST; flash pasteurization
Technical term used in food processing and microbiology. Refers to a method of sterilizing liquids (especially milk) by heating to a high temperature for a very short time.
牛乳の殺菌には高温短時間殺菌法がよく使われる。
High-temperature short-time sterilization is often used for milk pasteurization.
この工場では高温短時間殺菌法を採用している。
This factory employs the HTST method.
Low-temperature pasteurization, which uses lower heat over a longer time, in contrast to the high-temperature short-time method.
Ultra-high temperature (UHT) sterilization, which uses even higher temperatures for a very short time, resulting in a longer shelf life.
Compound of 高温 (high temperature), 短時間 (short time), 殺菌 (sterilization), and 法 (method). A modern technical term formed from Sino-Japanese elements.