Which pasteurization method is associated with the least flavor change?

• A. UHT preserves flavor best.
• B. HTST preserves flavor best.
• C. Both preserve equally.
• D. Flavor is unaffected by heat.

Answer: (B)

When considering flavor changes, the amount of heat and how long milk is held at that heat matter most. Lower temperatures with short exposure tend to preserve the fresh dairy flavor better than very high temperatures or longer heating.

HTST—high-temperature short-time—targets about 72°C for 15 seconds. This mild, brief heat is enough to kill pathogenic microbes and many spoilage organisms, but it minimizes the extent of heat-driven reactions that dull or alter flavor. In contrast, UHT uses much higher temperatures (around 135–140°C) for a few seconds, which can trigger Maillard-type reactions and other changes that produce cooked or caramelized notes, leading to more noticeable flavor changes.

So, among common pasteurization methods, the one that generally preserves flavor best is HTST. The idea that flavor is unaffected by heat is incorrect, and the notion that UHT preserves flavor best or that both methods preserve equally doesn’t align with how heat level and time influence flavor compounds.