ultrapasteurisation
Ultrapasteurisation, or ultra-pasteurisation, is a high-temperature, short-time heat treatment applied to dairy liquids and some beverages. The process heats the product to around 135–150°C (275–302°F) for a brief period, commonly 1–5 seconds, followed by rapid cooling. The goal is to reduce spoilage microorganisms and certain pathogens to extend refrigerated shelf life while minimizing impact on flavor compared with traditional pasteurization.
Unlike ultra-high-temperature processing (UHT), which aims for complete sterilization and allows shelf-stable, room-temperature storage in aseptic
Common products include ultrapasteurized milk and cream, and some fortified dairy beverages. The method may alter
Regulatory definitions of ultrapasteurisation vary by country, but it is generally regarded as a pasteurization variant