TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

HTST PROCESS [3 records]

Record 1 2007-09-20

English

Subject field(s)
  • Cheese and Dairy Products
  • Water Treatment (Water Supply)
CONT

A majority of the waste milk in dairy wastewaters comes from start-up and shut-down operations performed in the high-termperature, short-time(HTST) pasteurization process. This waste is pure milk raw material mixed with water. Another waste stream of the dairy sector is from equipment and tank-cleaning wastewaters. These waste streams contain waste milk and sanitary cleaners and are one of the principal waste constituents of dairy wastewater.

Key term(s)
  • dairy wastewaters

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Traitement des eaux
CONT

Les eaux de laiteries pouvant contenir des détergents et désinfectants, seulement le petit lait peut servir de façon sécuritaire à l'alimentation animale.

Spanish

Save record 1

Record 2 2005-11-08

English

Subject field(s)
  • Cheese and Dairy Products
  • Industrial Techniques and Processes
CONT

The most common method of pasteurization in the United States is High Temperature Short Time(HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to 161ºF for not less than 15 seconds, followed by rapid cooling. Ultra Pasteurization(UP) is a process similar to HTST pasteurization, but using higher temperatures and longer times.

Key term(s)
  • HTST

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Techniques industrielles
CONT

[...] 72° pendant 15 secondes; ce sont les conditions de la «pasteurisation haute» ou HTST [...]

Key term(s)
  • HTST
  • procédé H.T.S.T.

Spanish

Campo(s) temático(s)
  • Productos lácteos
  • Procesos y técnicas industriales
Save record 2

Record 3 2004-12-14

English

Subject field(s)
  • Industrial Techniques and Processes
  • Food Industries
CONT

Extrusion conducted with high temperatures and short residence times-10-60 seconds-is termed an HTST process. HTST extruders are typically used with low-moisture ingredient feeds and produce high shear rates with shallow-flighted screws.

Key term(s)
  • high temperature short time process

French

Domaine(s)
  • Techniques industrielles
  • Industrie de l'alimentation
DEF

Procédé continu utilisé en agro-alimentaire consistant à soumettre un produit à une température élevée pendant un très court laps de temps pour le stériliser et/ou le cuire tout en conservant ses qualités organoleptiques et nutritionnelles.

CONT

La cuisson-extrusion est souvent considérée comme un procédé HTTC, mais les temps de séjour utilisés varient entre quelques dizaines de secondes et quelques minutes, ce qui est beaucoup plus élevé que les procédés HTTC habituels.

OBS

Dans la pratique, le terme le plus utilisé est «procédé HTST».

Spanish

Save record 3

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