Pasteurization machine sterilization method:
There are a wide variety of pasteurization procedures in use today. "Low temperature Long Time" (LTLT) treatment is an intermittent process that is now used only by small dairies to produce some cheese products. The "High temperature Short Time" (HTST) treatment is a "flow" process, usually carried out in plate heat exchangers, and is now widely used in the production of drinking milk. Products obtained in this way are not sterile, i.e. still contain microorganisms, and require refrigeration during storage and handling. "Rapid pasteurization" is mainly used in the production of yogurt dairy products. At present, there are two main methods of pasteurization in general use: