Comparison of Dairy Systems

Homogenized: reduces the size of fat particles in the milk and disperse them using high pressure.

Pasteurized: quickly heats, then cools perishable beverages to kill bacteria.

• HTST (high temperature, short time) pasteurization: heats milk to 161 F for 15 seconds and rapidly cools to 39 F.

• UHT (ultra high temperature) pasteurization: heat milk to 280 F for 2 seconds and rapidly cooled to 39 F.