An alternative term for HTST pasteurization — the high temperature, short time heat treatment applied to milk, juices, and other liquid foods. The brief, intense heating kills pathogens and most spoilage organisms while preserving flavour and nutrients better than longer, lower-temperature treatments such as batch pasteurization. It is the standard pasteurization method in dairies and juice plants, valued for its continuous operation, energy efficiency through regenerative heat exchange, and consistent safety record. Because the term is fully synonymous with HTST pasteurization, literature using either name describes the same process.