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 seconds in HTST processes). They are also distinct from ultra-high-temperature (UHT) processing, which is designed to create aseptically packaged, shelf-stable products that can be stored at room temperature before opening. In many markets, ultrapasteurized milk and similar beverages require refrigeration and offer a longer unopened refrigerated shelf life than standard pasteurized varieties, though they are not shelf-stable at room temperature like UHT products. After opening, ultrapasteurized items typically must be kept refrigerated and consumed within a few days.

Nutritional and sensory effects are generally minor but can include slight changes in flavor and texture due to the intense heat. Some heat-sensitive nutrients may be reduced more than in standard pasteurization. Overall, ultrapasteurized products emphasize extended refrigerated shelf life and strong safety margins while maintaining the essential characteristics of the original product.