We are introducing a new product that needs to be pasteurized. After reading up on UV and HTST pasteurization I am a little confused on the subject. Does the product need to be pasteurized in the sealed bottle, or can I bulk pasteurize before bottling without risk of contamination?
What hard spirit would need to be pasteurized? As to bulk vs bottle, that depends on how clean your bottling line is. It is standard practice for dairies pasteurize in bulk and then take extreme pains to maintain a sanitary environment. Canned foods are often packaged and then pasteurized in the cans, due to the nature of the sealing process. It will be a lot easier to retrofit post-filling pasteurizing into an existing line and a lot less fuss to maintain. There are trade offs to product quality, but yours is probably not as delicate as dairy?