The HTST method — high temperature short time — is the standard pasteurisation process for milk and other liquid foods: rapid heating to a high temperature for a brief, precisely controlled period (72 °C for 15 seconds for milk), then immediate cooling. The short, hot treatment destroys vegetative pathogens while minimising damage to flavour, texture, and nutrients — the kinetic sweet spot where microbes die far faster than quality degrades. Continuous plate heat exchangers perform it at industrial scale with heat recovery for efficiency, and every run’s time-temperature profile is recorded as a legal critical control point. HTST is the reason fresh milk is both safe and pleasant — pasteurisation without the cooked taste.