ultrapasteurisering

Ultra-high temperature (UHT) pasteurization, often referred to as ultrapasteurisering in Danish, is a process that heats milk or other food products to a very high temperature for a short period to kill microorganisms and extend shelf life. Typically, the process involves heating the product to at least 135 degrees Celsius (275 degrees Fahrenheit) for one to two seconds. This is significantly higher and faster than conventional pasteurization methods, which usually involve heating milk to around 72 degrees Celsius (161 degrees Fahrenheit) for 15 seconds. The primary goal of UHT treatment is to achieve commercial sterility, meaning that the product can be stored at room temperature for an extended period, often six months or more, without refrigeration, provided the packaging remains intact. This method is commonly applied to milk, cream, and certain juices. While effective in eliminating bacteria, yeasts, and molds, the intense heat can lead to slight changes in flavor and a reduction in certain heat-sensitive vitamins compared to conventionally pasteurized products. However, the nutritional content of the majority of nutrients remains largely unaffected. UHT processing is a widely used industrial technique for food preservation due to its efficiency and the extended shelf life it provides.