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UHT Pasteurization

UHT stands for Ultra High Temperature. It is a non-chemical heat process that extends the shelf-life of Milk up to 55 days. The Milk is heated to about 280 F (137 C) for a minimum of 2 seconds to kill all traces of bacteria in the Milk.

The process is normally applied only to cream, which people use more slowly than milk, and therefore requires a longer storage life.

Some people swear that they can detect a taste difference, and don't like it.

See also:


HTST Pasteurization; Micro-Filtered Milk; Pasteurization; Thermalize; UHT Pasteurization

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Also called:

Pasteurisation U.H.T. (French)


Oulton, Randal. "UHT Pasteurization." CooksInfo.com. Published 23 December 2004; revised 06 May 2010. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/uht-pasteurization>.

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