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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultra‑high‑temperature pasteurization sterilizes milk by heating it to 135–150 °C for a few seconds, preserving flavor while ensuring safety.
Origin: Germany (1930s) — Germany
See full technique reference →The process relies on rapid heating and cooling to inactivate microorganisms and enzymes. The short residence time limits Maillard browning, maintaining the original flavor profile. Protein denaturation occurs, slightly altering viscosity but retaining nutritional quality.
Primary Reaction
Thermal inactivation of microorganisms and enzymes
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