ultrapasteurointiUHT
UltrapasteurointiUHT refers to a high-temperature, short-time heat treatment used to inactivate microorganisms in liquids, followed by aseptic packaging to create shelf-stable products. The term combines Finnish terminology ultrapasteurointi with the UHT acronym and describes the same ultra-high-temperature processing used in the food industry. The process typically heats liquids to about 135–150 degrees Celsius for 1–5 seconds, then cools rapidly and packages them in sterile containers. The aim is to destroy vegetative bacteria and most spores that could cause spoilage or disease, enabling long shelf life without refrigeration before opening.
Compared with conventional pasteurization, which uses lower temperatures (roughly 60–75°C for tens of seconds to minutes),
Applications span dairy and non-dairy beverages, including ultrapasteurized milk, creamers, soups, sauces, and some plant-based drinks.
Regulatory and labeling practices vary by country, but products are commonly labeled as UHT or ultrapasteurized