MST Technology is technologically superior to other pasteurization methods.
Current milk processing methods have their limitations. HTST retains fresh milk’s flavor and nutrients, but has a short shelf life. UHT offers a longer shelf life, but its high temperature affects milk’s flavor and nutrition.
MST’s proprietary technology uses a unique combination of low heat and low pressure to maintain fresh milk’s flavor and nutritional value, while also achieving a highly efficient 8-log bacteria reduction to significantly extend product shelf life.
| HTST | UHT | MST | |
|---|---|---|---|
| Product Temperature | 161° – 175° F 72° – 80° C | 281° F 138° C | < 158° F / 70° C lower than HTST |
| Process Time | 15 seconds | 2-5 seconds | < 1 second |
| Shelf Life (Days) | 14-18 | 45-60+ | 45-60+ |
| Taste | Fresh | Cooked | Fresh |
| Bacterial Kill | 5 –Log | ≥ 8 -Log | ≥ 8 -Log |
| Remaining Bacteria | Varies, usually < 1-Log | Not significant | Not significant |