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...College of agricultural engineering and technology dept processing food course dairy chapter pasteurization milk objectives requirements for methods equipment long hold batch type htst uht is the process heating product to a predetermined temperature holding it until all or nearly objectionable microorganisms which may be present are killed this was developed by louis pasteur make safe human consumption destroying pathogenic organism improves preservation quality almost spoilage organisms helps retain good flavor over longer period time treatments compromise among bacterial killing along with number other factors such as taste phosphate inactivation cream line reduction etc target microorganism micobacterium tuberculosis tb germ following table shows how has been standardized considering these accordingly can given in standardization requirement min sec kill f c creamline treatment vat high short s ultra however combination maintained plant vary from above values depending on initial m...