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 . 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.