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Home » Technical Terms » Pasteurization » UHT Pasteurization

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 137 C (280 F) 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.

Other names

French: Pasteurisation U.H.T.

This page first published: Dec 23, 2004 · Updated: May 23, 2020.

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Tagged With: Pasteurization

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