Ultra-high-temperature processing

UHT ( ultra-high Uperisierung or HTST ) is a method of preserving food. It is an alternative to the pasteurization.

Method

The method can be applied for fruit juice, canned soup, stew, cream and other liquids.

Far the most common is used for milk. This pre-heated milk for 2-3 seconds is heated to 135 to 150 ° C ( UHT or ultra-high temperature, consequently the abbreviation UHT) and kept the temperature in a heat holding for 2-6 seconds. All germs or microorganisms including pathogenic bacteria ( pathogens) are killed by the UHT. UHT milk has a shelf life up to half a year. Microbiologically clean you can also taste expired UHT milk safe, however, the milk " old " taste because the ingredients change.