Temperature-Time Relationships for High-Temperature-Short-Time Sterilization of Evaporated Milk

High-temperature-short-time sterilization is used commercially in this country only for canned fruit and vegetable juices. The application of this method of sterilization to the processing of evaporated milk presents certain problems, which arise chiefly from the chemical and physical instability of the product in storage. In studying these effects, which have been reported in another paper (2), the writers also obtained data on the temperature-time relationships for the death points of spores. These data are presented in this paper.