High-temperature short-time pasteurization

{
  "id": "MLC-T-AGR-003180",
  "term": "High-temperature short-time pasteurization",
  "field": "Agriculture and food",
  "definition": "The temperature and time combination for pasteurization of milk and milk products. The minimum for milk is 161 degrees F for at least 15 seconds. Higher temperatures are used in pasteurizing products of high solids content because of the protection afforded bacteria by solids.",
  "synonyms": [
    "HTST pasteurisation",
    "HTST pasteurization",
    "high temperature short time pasteurisation",
    "high temperature short time pasteurization",
    "high-temperature short-time pasteurisation"
  ],
  "subject": "Human Nutrition, Food Safety and Quality",
  "see_also": [
    "pasteurization"
  ],
  "references": [
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "pasteurización de tiempo breve a alta temperatura"
  },
  "url": "https://mlchart.com/terminology/agriculture/high-temperature-short-time-pasteurization/"
}