The MST process suppresses or eliminates microorganisms’ vital functions.

  • The product is pumped into the MST chamber under pressure, dispersing into small droplets via spray nozzle.

  • The droplets are formed at speed of 10 m/sec and propelled into the MST Chamber.

  • The microorganisms inside the droplets undergo shock from instantaneous pressure drop and temperature increase, unprotected by the fact that they have no surrounding liquid to absorb the shock, leaving them unable to survive the shock.

  • The product droplets then return to a liquid stream at the discharge of the MST Chamber. Since this all happens at temperatures below PMO requirements for Fresh Milk, the milk is then further heated to PMO and held in the normal HTST Hold Tube, so that the product is completely compliant with USA Interstate Milk Shippers PMO requirements for Grade A Fresh Milk.

MST is easily integrated into existing facilities


  • 63 U.S. and international patents and patent filings.

  • Complies with U.S. Federal Regulations, PMO, IMSC FOR TREATING RAW MILK if integrated with HTST FDA Federal Registry.

  • Grade A Standards.

  • 3A Sanitary Standards.

  • Pasteurized Milk Ordinance (PMO).

  • USDA.

  • ISMSC (Interstate Milk Shippers Convention).

  • Tests confirmed 8 Log kill rate with no negative biological interactions.

  • The Ohio Department of Agriculture has cleared MST as an integral part of an HTST pasteurizer allowing the commercial sale of milk nationwide, which has begun in the Midwest dairy where the first large scale unit is currently operating.

  • The FDA has approved installing an MST in a Major Dairy Processing Plant in Puerto Rico, for Grade A “ESL Fresh” production.

  • Currently, we combine MST with HTST (in standard or ESL packaging) to produce a superior product with all the same benefits.

  • FDA has informed MSTC that they can install an MST unit on a Grade A Dairy Farm to test and validate the performance on Raw Milk Stabilization.

  • We are beginning the process to approve MST as an accepted stand-alone alternative pasteurization method.

Science report published by Purdue University research team

The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk