Understanding the pasteurisation of fresh milk…

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Hi all,

I’m reading ‘On Food and Cooking’ by McGee and he goes through the pasteurising methods for milk where there are;

  • Batch pasteurisation (heated to 145F/62C for 35 mins)
  • High temperature, short time or HTST (heated to 162F/72C for 15 seconds)
  • Ultra high temperature or UHT (heated to 300F/150C for 3 seconds)

I drink supermarket fresh milk with a shelf life of one week give or take, I’m just wondering if this is batch pasteurised milk or HTST milk? Would appreciate any knowledge, thanks!

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