ultrapasteurization
Quick Summary
Ultrapasteurization is a food processing technique that involves heating milk or cream to very high temperatures for a short duration to extend shelf life. Specifically, it involves heating to at least 138 Ā°C (280 Ā°F) for at least two seconds. This process is designed to destroy pathogenic microorganisms and most spoilage-causing microbes.123
While standard pasteurization uses lower temperatures, ultrapasteurization uses higher heat to significantly prolong the storage time of dairy products. Products treated with ultrapasteurization must still be refrigerated and have a shelf life of at least 45 days. Ultrahigh-temperature (UHT) pasteurization, a similar process, allows for unrefrigerated storage for six months to a year due to more robust packaging.243
Ask Britannica AI about this topic
Britannica doesn't have a full article on this topic, so we've curated a list of our relevant coverage.
