UHT- Processing
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization may be a food processing technology that sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill bacterial endospores – for two to five seconds.UHT is most ordinarily utilized in
milk production, but the method is additionally used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.UHT
milk was first developed within the 1960s and have become generally available for consumption within the 1970s.
UHT
milk packaged during a sterile container, if not opened, features a typical unrefrigerated time period of six to nine months. In contrast, HTST
milk features a time period of about fortnight from processing, or about one week from being placed on sale. A significant percentage of
milk sold within the US as organic food is UHT treated.
Milk is a highly perishable food so to enable it to be stored and distributed for consumption without spoilage, and without being a
health risk through growth of pathogenic bacteria, it is heat treated. The most common type of heat treatment in many parts of the world is pasteurisation, which is performed at a minimum of 72°C for 15 seconds. This is the least heat treatment needed to destroy most pathogenic microorganisms and it also destroys most spoilage organisms.
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