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HTST pasteurization means that the item being pasteurized is exposed to a "High Temperature" for a "Short Time"; thus, the "HTST" moniker.
Generally, the item is exposed to heat of 160 to 165 F (71 to 74 C) for 10 to 20 seconds.
HTST will give a milk product a shelf life of 18 to 20 days.
Though UHT (Ultra-High Temperature) Pasteurization at 280 F (137 C) can extend the shelf-life of Milk products up to 55 days, many prefer HTST pasteurization, because even with its shorter shelf life, they feel the taste of the product is less affected.
HTST is also used for non-alcoholic apple cider, fruit juices, etc.
Also called:  Pasteurisation H.T.S.T. (French)
See Also
Listeria, Milk, UHT Pasteurization
Other entries for Pasteurization
HTST Pasteurization, Thermalize, UHT Pasteurization
Other entries for Technical Terms
Accolade, Acetic Acid, Air-Layered, Alliumophobia, Alum, Alveograph, Ascorbic Acid, Best Before Dates, Biologique, Butyric Acid, Carbonic Acid, Carnauba Wax, Chocolate Bloom, Collops, Cracker Barrel, Cucina Casalinga, Cultivar, Deipnophobia, Dioecious Plants, Du Jour, Dunking, Etiolation, EU Designations, F1, Firkin, Free-Range Chickens, Free-Range Total Freedom, French Revolutionary Calendar, Gastrique, Gâte-sauce, Gomme Arabique, Hybrid, Invaiatura, Kosher, Lachanophobia, Lime (Chemical), Listeria, Lye, Mageirocophobia, Maillard Reaction, Open Pollinated, Ostraconophobia, Oxalic Acid, Pack Date, Pavé, Phosphoric Acid, Plant Variety Protection, Pome, Potassium Nitrite, Potluck Suppers, Punnet, Quinine, Rifilature, Scald (Fruit), Sell-By Dates, Sodium Nitrite, Stufatura, Sunday Roast, Traditional Free-Range, Turophile, Use-By Dates, Yatai, Ye Shi, Yearling, Yuuki
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