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Low temperature vat pasteurization is a process commonly used in the dairy industry to extend the shelf life of milk and other dairy products while ensuring they remain safe for consumption. It involves heating the liquid product to a specific temperature and holding it at that temperature for a predetermined period. The purpose of this pasteurization method is to destroy harmful bacteria and pathogens present in the milk, without significantly altering its taste, texture, or nutritional composition. The process begins with raw milk being pumped into a vat or a large container specifically designed for pasteurization. The milk is then slowly heated to a temperature between 145°F (63°C) and 161°F (72°C) and maintained at that temperature for a specified time, typically ranging from 30 minutes to one hour. These temperatures are significantly lower compared to other pasteurization methods, such as high-temperature short-time (HTST) pasteurization or ultra-high temperature (UHT) processing. The low temperature and longer holding time of vat pasteurization help preserve the natural flavor, enzymes, and vitamins present in the milk to a greater extent. The slower heat application also results in minimal denaturation of proteins, which helps maintain the milk's desired texture and mouthfeel. During the holding period, the low heat gradually eliminates harmful microorganisms like pathogenic bacteria, yeasts, and molds that may be present in the milk, ensuring the product's safety. After the required holding time, the milk is rapidly cooled to below 45°F (7°C) to inhibit the growth of any remaining bacteria. Once the pasteurization process is complete, the milk is typically packaged, refrigerated, and distributed for sale. Low temperature vat pasteurization strikes a balance between food safety and preserving the natural qualities of milk, making it an attractive choice for producers who aim to deliver a high-quality, minimally processed product to consumers. It's important to note that while low temperature vat pasteurization reduces the microbial load in milk, it does not make it sterile. Therefore, the pasteurized milk still requires refrigeration and has a limited shelf life compared to ultra-pasteurized or sterilized milk products.