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'''Flash pasteurization''', also called "'''high-temperature short-time'''" ('''HTST''') processing, is a method of heat [[pasteurization]] of perishable beverages like [[juice|fruit and vegetable juices]], [[beer]], [[wine]], and some [[dairy products]] such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.<ref>[http://www.allbusiness.com/food-beverage/food-industry-food-mfg-canned/7295043-1.html The Effects of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese]</ref>
Flash pasteurization is performed to kill spoilage [[microorganism]]s prior to filling containers, in order to make the products safer and to extend their [[shelf life]] compared to the unpasteurised foodstuff. For example, one manufacturer
The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds, followed by rapid cooling to between 4 °C (39.2 °F) and 5.5 °C (42 °F).
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