Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization[1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds.[2] 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.[3] UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.[4] The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products.[5] An alternative process is flash pasteurization, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds.
UHT milk packaged in a sterile container has a typical unrefrigerated shelf life 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.[6]
- ^ "CFR - Code of Federal Regulations Title 21". FDA. 1 April 2016.
- ^ "Introduction | Food Science". University of Guelph. Archived from the original on 22 March 2021. Retrieved 17 March 2019.
- ^ "UHT Processing". University of Guelph, Department of Dairy Science and Technology. Archived from the original on 12 January 2008. Retrieved 7 January 2008.
- ^ Elliott, Valerie (15 October 2007). "Taste for a cool pinta is a British Tradition". The Times. London. Retrieved 3 April 2008.
- ^ Clare, D.A.; W.S. Bang; G. Cartwright; M.A. Drake; P. Coronel; J. Simunovic (1 December 2005). "Comparison of Sensory, Microbiological, and Biochemical Parameters of Microwave Versus Indirect UHT Fluid Skim Milk During Storage". Journal of Dairy Science. 88 (12): 4172–4182. doi:10.3168/jds.S0022-0302(05)73103-9. PMID 16291608.
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