The temperature and time that the food is heated varies and depends on: (1) the type of food and (2) the pathogen being killed The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at least ° F for not less thanseconds, followed by rapid cooling Today, the HTST (High Temperature/Short Time) pasteurization process is widely used by the food, beverage and dairy in