Define on which severity of heat treatment for pasteurization depends?
The severity of heat treatment for pasteurization depends on:
1. Heat resistance of target microorganism. Typical target organisms include Coxiella burnetti, a pathogenic rickettsia in milk, yeasts and molds - in high acid foods and fermented products and yeasts - in fermented beverages
2. Sensitivity of product to heat treatment: For many foods use of High Temperature Short Time (HTST) treatment is recommended, which destroys pathogenic microorganisms, but does not do too much damage to food quality.