UHTpiim

UHTpiim is an Estonian term referring to Ultra-High Temperature (UHT) treated milk. This processing method involves heating milk to a very high temperature, typically between 135 and 150 degrees Celsius (275 to 302 degrees Fahrenheit), for a very short period, usually 1-2 seconds. This rapid heating and cooling process effectively kills all microorganisms, including bacteria, yeasts, and molds, making the milk sterile.

The primary advantage of UHT treatment is its significantly extended shelf life. Unlike pasteurized milk, which requires refrigeration and has a limited shelf life, UHT milk can be stored at room temperature for several months, often up to nine months, before opening. Once opened, however, it must be refrigerated and consumed within a few days, similar to pasteurized milk.

In terms of nutritional content, UHT treatment has minimal impact on the major nutrients in milk, such as protein, fat, and calcium. Some minor vitamin losses, particularly water-soluble vitamins like B vitamins and vitamin C, may occur due to the high heat, but these are generally considered insignificant in the overall dietary context of milk consumption. The taste of UHT milk can sometimes differ slightly from pasteurized milk, often described as having a slightly "cooked" or caramelized flavor, although this is subjective and many consumers do not notice a significant difference. UHTpiim is widely available in Estonia and other Baltic countries as a convenient and long-lasting dairy product.