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.
