Cream obtained from milk are heated about 950C to destroy the harmful enzyme and microorganism. This is called pasteurization process.
The pasteurization process is based on the use of one of following time and temperature relationships.
High-Temperature-Short-Time Treatment (HTST): this process uses higher heat for less time to kill pathogenic bacteria. For example, milk is pasteurized at 161°F (72°C) for 15 seconds.
Low-Temperature-Long-Time Treatment (LTLT): this process uses lower heat for a longer time to kill pathogenic bacteria. For example, milk is pasteurized at 145°F (63°C) for 30 minutes.