What is UHT?
While pasteurization conditions effectively eliminate potential pathogenic microorganisms, it is not sufficient to inactivate the thermoresistant spores in milk. The term sterilization refers to the complete elimination of all microorganisms. The food industry uses the more realistic term “commercial sterilization”; a product is not necessarily free of all microorganisms, but those that survive the sterilization process are unlikely to grow during storage and cause product spoilage. Milk can be made commercially sterile by subjecting it to temperatures in excess of 100ｰ C, and packaging it in air-tight containers. The milk may be packaged either before or after sterilization. The basis of UHT, or ultra-high temperature, is the sterilization of food before packaging. Advantages of UHT High quality: The reduction in process time due to higher temperature (UHTST) and the minimal come-up and cool-down time leads to a higher quality product. Long shelf life: Greater than 6 months, without r
