What You Need to Know
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization 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. 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 Maillard browning and change the taste and smell of dairy products. An alternative process is flash pasteurization, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds.
Key Parameters
Equipment
Steps
- 1.
Shelf-stable evaporated milk (Global industrial production): Enables room temperature storage without refrigeration
- 2.
Long-life coconut milk (Southeast Asian exports): Preserves tropical flavors for international distribution
- 3.
UHT-treated cream for coffee (European café culture): Provides stable dairy component for food service