1) Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that almost sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill many bacterial endospores – for 2 to 5 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.
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- 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 15 seconds.
- UHT milk packaged in a sterile container has a typical unrefrigerated shelf life of six to nine months. In contrast, flash pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale.
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