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.
|Product Temperature||161° – 175° F|
72° – 80° 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+|
|Bacterial Kill||5 –Log||≥ 8 -Log||≥ 8 -Log|
|Remaining Bacteria||Varies, usually < 1-Log||Not significant||Not significant|