Two common types of pasteurization techniques used for pasteurizing breastmilk are:
- Low Temperature Long Time (LTLT)
- High Temperature Short Time (HTST)
LTLT involves heating the milk to 62.5ºC/144.5ºF and holding this for 30 minutes, and is the method used by milk banks which perform either the Holder method of pasteurization or the similar Vat method of pasteurization.
This process involves heating the milk faster and to a higher temperature than used with the Holder and Vat methods, and holding this for only a few seconds. One type of HTST is flash-heating. Flash-heating was designed to imitate flash-pasteurization, another type of HTST, which is a high-tech commercially used dairy pasteurization method that involves heating to 72ºC/161.5ºF for 15 seconds. Flash-pasteurization requires special equipment and as such, is not feasible to use at home. Because of its rapid heating, flash pasteurization is considered a superior type of commercial pasteurization due to its more limited impact on breast milk composition, compared to Holder or Vat Pasteurization.
For see this section for more information on Flash-heating vs Flash-pasteurizing.