UHT stands for “ultra high temperature” which means ultra high temperature. It is a process used to sterilize food through heating and, immediately afterwards, cooling. It is a type of pasteurization that happens very quickly. The temperature and heating time depend on the product.
The most common UHT product is milk. UHT milk is subjected to a high temperature (130°C to 150°C) for about 2 to 4 seconds in a continuous flow thermal process. After the defined time, it is immediately cooled to a temperature below 32°C and filled in hermetically sealed and sterilized packages.
Through this heat treatment it is possible to significantly reduce the number of bacterial spores in the milk (Bacillus) so that the milk can be stored and marketed without spoiling. Many of the nutritional properties of milk are also preserved.
Sterile (aseptic) packaging is suitable to prevent the development of microorganisms and preserve nutritional value. The shelf life of pasteurized milk in a closed package is 180 days.
After opening, it is recommended that the product be stored in the refrigerator and consumed within 3 days to avoid possible contamination.
