UHT

UHT, or ultra-high temperature, treatment heats milk to about 135 °C for a few seconds so it can be stored for months without refrigeration. These guides explain how heat treatment works, what it does to proteins, flavor and shelf life, and how it differs from ordinary pasteurization. They are written for makers who want to understand the process before they decide what suits their dairy. Along the way you will find the numbers that matter, such as holding times, temperatures and the changes in color and taste that heat can bring. Whether you only want to know how a carton of shelf-stable milk is made or you are weighing a new line for your own dairy, this is the place to build a clear picture first, in plain words and without jargon.