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HHST

Russian translation: обработка с повышенной температурой и сокращенным временем пастеризации

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10:33 Nov 2, 2007
English to Russian translations [PRO]
Food & Drink
English term or phrase: HHST
Подскажите, пожалуйста, может, кто-нибудь встречал такое сокращение?
Пищевое производство, контроль качества:
Model CCPs - PASTEURISATION – HTST / HHST

"Типовые Критические контрольные точки - ПАСТЕРИЗАЦИЯ – высокотемпературная кратковременная стерилизация /???
Большое спасибо!
Nadezhda Wenzel
Russian Federation
Local time: 10:04
Russian translation:обработка с повышенной температурой и сокращенным временем пастеризации
Explanation:
http://wladislava.narod.ru/Slovar_angloyazychnyh_sokrashenij...
HTST high temperature short time pasteurization высокотемпературная кратковременная пастеризация

В то же время я не согласна насчет сверхвысокотемпературной обработки - это метод стерилизации, сокращаемый как UHT и проводимый совсем при другой температуре.

HHST является разновидностью пастеризации. Я бы переводила полностью как "обработка с повышенной температурой и сокращенным временем пастеризации". В русскоязычных источниках я не нашла нигде описания этого метода, возможно он мало используется в нашем производстве либо является новым.

Ниже приведены аргументы, что сверхвысокотемпературная (или ультравысокотемпературная) обработка является другим методом.

http://www.nzfsa.govt.nz/dairy/publications/standards/mrd03s...
1. Purpose
This standard defines heat treatment conditions for the pasteurisation of dairy products.

2. Scope
The standard applies to any dairy product and to the range of heat treatments including "low temperature, long time", "high temperature, short time" (HTST), and "higher temperature, shorter time" (HHST). ***It does not include ultra pasteurisation or ultra heat treatment.***
4. Heat treatments for pasteurised milk
Pasteurised milk is milk that: has been heat treated by one of the following minimum temperature and time combinations:
the batch holding method (63 oC for 30 minutes), or
the HTST method (72 oC for 15 seconds), or
the HHST method (89 oC and above for 1 second and less), or
an equivalent heat treatment allowed in Section 5 below; and

http://gonetopcs.org/en/pasteurized
Alternative pasteurization standards and raw milk
In addition to the standard HTST and UHT pasteurization standards, there are other lesser-known pasteurization techniques. The first technique, called "batch pasteurization", involves heating large batches of milk to a lower temperature, typically 155 °F (68 °C). The other technique is called higher-heat/shorter time (HHST), and it lies somewhere between HTST and UHT in terms of time and temperature. Pasteurization causes some irreversible and some temporary denaturization of the proteins in milk. In most legislations, double pasteurization is not allowed. A heat treatment at a lower temperature or for a shorter time is sometimes performed. Possibly, such milk could be called " raw milk " or, confusingly, "unpasteurized milk". It cannot be called "pasteurized", even though a significant number of pathogens are destroyed during the process. In recent years, there has been some consumer interest in raw milk products, due to perceived health benefits. Advocates of raw milk maintain, correctly, that some components survive in milk that has not been pasteurized. Specifically, raw milk contains immunoglobulin s and the enzyme s lipase and phosphatase , which are inactivated by heat. Raw milk also contains vitamin B6 of which up to 20% may be lost on heat treatment. It is also claimed to contain beneficial bacteria which aid digestion and boost immunity. Commercial distribution of packaged raw milk is not allowed in most US states. Some doctors (and some raw milk advocates) acknowledge that certain people should not drink raw milk, including pregnant or breast-feeding mothers, those undergoing immunosuppression treatment for cancer , organ transplant or autoimmune disease s, and those who are immunocompromised due to diseases like AIDS . In fact, some doctors suggest that babies and breast-feeding mothers avoid all but UHT pasteurized dairy products. In Africa, it is common to boil milk whenever it is harvested. This intense heating greatly changes the flavor of milk, which the people in Africa are accustomed to.

http://www.mpro-az.com/moloko_tetrapak.htm
Технологический процесс производства молока
Высокотемпературная, кратковременная (ВТКВ) - HTST - по этому сокращению нет вопросов. Но как видно выше из ссылки, HHST не является методом ультрастерилизации, поэтому переводить сверхвысокотемпературная неправильно.
HHST является разновидностью пастеризации

Selected response from:

Marina Mrouga
Local time: 11:04
Grading comment
Большое спасибо!
Ваши подробные комментарии - просто золото!
4 KudoZ points were awarded for this answer

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Summary of answers provided
4 +1обработка с повышенной температурой и сокращенным временем пастеризации
Marina Mrouga


  

Answers


2 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
hhst
обработка с повышенной температурой и сокращенным временем пастеризации


Explanation:
http://wladislava.narod.ru/Slovar_angloyazychnyh_sokrashenij...
HTST high temperature short time pasteurization высокотемпературная кратковременная пастеризация

В то же время я не согласна насчет сверхвысокотемпературной обработки - это метод стерилизации, сокращаемый как UHT и проводимый совсем при другой температуре.

HHST является разновидностью пастеризации. Я бы переводила полностью как "обработка с повышенной температурой и сокращенным временем пастеризации". В русскоязычных источниках я не нашла нигде описания этого метода, возможно он мало используется в нашем производстве либо является новым.

Ниже приведены аргументы, что сверхвысокотемпературная (или ультравысокотемпературная) обработка является другим методом.

http://www.nzfsa.govt.nz/dairy/publications/standards/mrd03s...
1. Purpose
This standard defines heat treatment conditions for the pasteurisation of dairy products.

2. Scope
The standard applies to any dairy product and to the range of heat treatments including "low temperature, long time", "high temperature, short time" (HTST), and "higher temperature, shorter time" (HHST). ***It does not include ultra pasteurisation or ultra heat treatment.***
4. Heat treatments for pasteurised milk
Pasteurised milk is milk that: has been heat treated by one of the following minimum temperature and time combinations:
the batch holding method (63 oC for 30 minutes), or
the HTST method (72 oC for 15 seconds), or
the HHST method (89 oC and above for 1 second and less), or
an equivalent heat treatment allowed in Section 5 below; and

http://gonetopcs.org/en/pasteurized
Alternative pasteurization standards and raw milk
In addition to the standard HTST and UHT pasteurization standards, there are other lesser-known pasteurization techniques. The first technique, called "batch pasteurization", involves heating large batches of milk to a lower temperature, typically 155 °F (68 °C). The other technique is called higher-heat/shorter time (HHST), and it lies somewhere between HTST and UHT in terms of time and temperature. Pasteurization causes some irreversible and some temporary denaturization of the proteins in milk. In most legislations, double pasteurization is not allowed. A heat treatment at a lower temperature or for a shorter time is sometimes performed. Possibly, such milk could be called " raw milk " or, confusingly, "unpasteurized milk". It cannot be called "pasteurized", even though a significant number of pathogens are destroyed during the process. In recent years, there has been some consumer interest in raw milk products, due to perceived health benefits. Advocates of raw milk maintain, correctly, that some components survive in milk that has not been pasteurized. Specifically, raw milk contains immunoglobulin s and the enzyme s lipase and phosphatase , which are inactivated by heat. Raw milk also contains vitamin B6 of which up to 20% may be lost on heat treatment. It is also claimed to contain beneficial bacteria which aid digestion and boost immunity. Commercial distribution of packaged raw milk is not allowed in most US states. Some doctors (and some raw milk advocates) acknowledge that certain people should not drink raw milk, including pregnant or breast-feeding mothers, those undergoing immunosuppression treatment for cancer , organ transplant or autoimmune disease s, and those who are immunocompromised due to diseases like AIDS . In fact, some doctors suggest that babies and breast-feeding mothers avoid all but UHT pasteurized dairy products. In Africa, it is common to boil milk whenever it is harvested. This intense heating greatly changes the flavor of milk, which the people in Africa are accustomed to.

http://www.mpro-az.com/moloko_tetrapak.htm
Технологический процесс производства молока
Высокотемпературная, кратковременная (ВТКВ) - HTST - по этому сокращению нет вопросов. Но как видно выше из ссылки, HHST не является методом ультрастерилизации, поэтому переводить сверхвысокотемпературная неправильно.
HHST является разновидностью пастеризации



Marina Mrouga
Local time: 11:04
Works in field
Native speaker of: Native in RussianRussian
PRO pts in category: 39
Grading comment
Большое спасибо!
Ваши подробные комментарии - просто золото!

Peer comments on this answer (and responses from the answerer)
agree  Valery Kaminski
5 mins
  -> Thank you, Valery
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Nov 2, 2007:
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