Ultra-high-temperature processing

<p>Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a <a href="/facts/Food_processing/2vRFfCL9">food processing</a> technology that <a href="/facts/Sterilization_(microbiology)/ajVXFl7a">sterilizes</a> <a href="/facts/Liquid_diet/5kBd835c">liquid food</a> by heating it above 140 °C (284 °F) – the temperature required to kill bacterial <a href="/facts/Endospore/UKWvt6Qu">endospores</a> – for two to five seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.
The heat used during the UHT process can cause <a href="/facts/Maillard_reaction/7vtYtpGk">Maillard browning</a> and change the taste and smell of dairy products. An alternative process is <a href="/facts/Flash_pasteurization/VEQhL61r">flash pasteurization</a>, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds.
</p><p>UHT milk packaged in a sterile container has a typical unrefrigerated <a href="/facts/Shelf_life/dW7zBt64">shelf life</a> of six to nine months. In contrast, flash-pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale.
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Ultra-high-temperature processing open-in-new

Ultra-high-temperature processing