What is the valid pasteurization temperature and time for vat pasteurization?

The valid pasteurization temperature and time for vat pasteurization is indeed 145 degrees for 30 minutes. This method, commonly used in the dairy industry, is designed to effectively eliminate harmful microorganisms while preserving the quality of the milk. The longer time at the lower temperature allows for a more thorough heat treatment, which can be crucial in maintaining the flavor and nutritional value of the dairy product.

In the context of pasteurization, it's important to understand that the goal is to achieve a balance between adequate microbial inactivation and the preservation of the product's characteristics. Vat pasteurization is particularly advantageous for certain types of milk and dairy products where the higher and faster pasteurization methods may not be suitable.