Ultra-high temperature processing
|
|
Ultra-high temperature processing (or UHT) is the partial sterilization of food by heating it for a short time at a temperature significantly above 100°C, typically 135-140°C. The high temperature reduces the processing time, which reduces the danger of spoiling. The commonest UHT product is milk, but the process is also used for fruit juices, cream, yoghurt, wine, soups, and stews. UHT milk has a shelf life of six to nine months, until opened. Many people believe that UHT products are inferior in quality to less-aggressively-pasteurized alternatives, but this is disputed by the manufacturers.
It can be contrasted with HTST pasteurization (high temperature/short time), in which the milk is heated to 72oC for atleast 15 seconds.