ultra-high-temperature pasteurization

Ultra-high-temperature (UHT) pasteurization is a food processing technique that heats milk or cream to temperatures between 138–150 °C (280–302 °F) for one to two seconds. This process allows the product to be stored for six to nine months without refrigeration.1

Pasteurization, named after Louis Pasteur, is a heat treatment that destroys pathogenic microorganisms in foods and beverages, making them safe for consumption. While conventional pasteurization uses lower temperatures, UHT pasteurization employs significantly higher heat for a very short duration. This method is effective in eliminating harmful bacteria like E. coli and Salmonella, thus reducing the risk of foodborne illnesses. UHT milk, when packaged appropriately, can remain shelf-stable for extended periods. Scientific studies indicate that pasteurization does not significantly alter the nutritional content of milk.23