Everything About ___
Live briefing

Everything about Ultra-high-temperature processing

Food sterilization process

Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is flash pasteurization, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds. Wikipedia →

🧭 Start here: a 6-step reading path

  1. Read the overview: Ultra-high-temperature processingA 5-minute orientation
  2. Skim a recent paper: High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive CompoundsInfluential work since 2022
  3. Pick up a classic book: Ultra-high-temperature processing of milk and milk productsThe most-reprinted book on the subject
  4. Read the landmark paper: Processing and Properties of High-Entropy Ultra-High Temperature CarbidesCited 862 times
  5. Go sideways: Aseptic processingA closely related topic
  6. Go sideways: PasteurizationA closely related topic

📖 Definitions

No dictionary entry for this exact phrase.

🗂️ The subject at a glance

  1. History
  2. Technology
  3. Worldwide use
  4. Effects on quality

🏆 Landmark papers (most cited)

🆕 Influential since 2022

📚 Books worth reading

Ranked by number of editions on Open Library, a rough measure of how lasting a book is.

🔗 Related topics