ultrapasteurized
Ultrapasteurized refers to a high-heat, short-time pasteurization method used for liquids, especially dairy products. In ultrapasteurization, the product is heated to about 135-150°C (275-302°F) for a brief period, typically 1-5 seconds, then rapidly cooled and packaged in a sterile environment. The aim is to substantially reduce microbial load and extend refrigerated shelf life without producing a fully shelf-stable product.
Ultrapasteurized products are distinct from standard pasteurized products, which use lower temperatures (around 72°C for 15
Nutritional and sensory effects are generally minor but can include slight changes in flavor and texture due