40:
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332:
364:
652:
508:
2023:
116:
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556:
476:
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396:
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268:, reduces the risk of thermal damage, inactivates thermophilic microbes due to abruptly falling temperatures, removes some or all of the excess water obtained through the contact with steam, and removes some of the volatile compounds which negatively affect product quality. The cooling rate and quantity of water removed is determined by the level of vacuum, which must be carefully calibrated.
636:
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813:
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1611:
202:, where the product and the heating medium remain separated by the equipment's contact surfaces. The main goals of the design, both from product quality and from efficiency standpoints, are to maintain the high product temperature for the shortest period possible, and to ensure that the temperature is evenly distributed throughout.
81:– for two to five seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause
291:
UHT milk has seen large success in much of Europe, where across the continent seven out of ten people consume it regularly. In countries with a warmer climate such as Spain, UHT milk is preferred due to the high cost of refrigerated transportation and "inefficient cool cabinets". UHT is less popular
282:
Homogenization is part of the process specifically for milk. Homogenization is a mechanical treatment which results in a reduction of the size, and an increase in the number and total surface area, of fat globules in the milk. This reduces milk's tendency to form cream at the surface, and on contact
219:
Infusion-based, where the liquid is pumped through a nozzle into a chamber with high-pressure steam at a relatively low concentration, providing a large surface contact area. This method achieves near-instantaneous heating and cooling and even distribution of temperature, avoiding local overheating.
109:
systems to pack and store the product, such technology was not very useful in itself, and further development was stalled until the 1950s. In 1953, APV pioneered a steam injection technology, involving direct injection of steam through a specially designed nozzle which raises the product temperature
136:
paperboard cartons. They made a commercial breakthrough in the 1960s, after technological advances, combining carton assembling and aseptic packaging technologies, followed by international expansion. In aseptic processing, the product and the package are sterilized separately and then combined and
159:
introduced its UHT milk to the United States. In the
American market, consumers are uneasy about consuming milk that is not delivered under refrigeration, and reluctant to buy it. To combat this, Parmalat is selling its UHT milk in old-fashioned containers, unnecessarily sold from the refrigerator
295:
While most regular milk sold in the United States is pasteurized, a significant share of organic milk sold in the US is UHT treated (organic milk is produced at fewer locations and consequently spends more time in the supply chain and could therefore spoil before or shortly after being sold if
104:
The most commonly applied technique to provide a safe and shelf-stable milk is heat treatment. The first system involving indirect heating with continuous flow (125 °C for 6 min) was manufactured in 1893. In 1912, a continuous-flow, direct-heating method of mixing steam with milk at
292:
in
Northern Europe and Scandinavia, particularly in Denmark, Finland, Norway, Sweden, the United Kingdom and Ireland. It is also less popular in Greece, where fresh pasteurized milk is the most popular, due to legislation and societal attitudes.
215:
Injection-based, where the high-pressure steam is injected into the liquid. It allows fast heating and cooling, but is only suitable for some products. As the product comes in contact with the hot nozzle, there is a possibility of local
193:
In the heating stage, the treated liquid is first pre-heated to a noncritical temperature (70–80 °C for milk), and then quickly heated to the temperature required by the process. There are two types of heating technologies:
1339:
210:
Direct systems have the advantage that the product is held at a high temperature for a shorter period of time, thereby reducing the thermal damage for sensitive products such as milk. There are two groups of direct systems:
163:
In 2008, the UK government proposed to produce nine units out of every ten as UHT by 2020, which they believed would significantly cut the need for refrigeration, and thus benefit the environment by reducing
237:
similar to those used for pasteurization. However, as higher temperatures are applied, it is necessary to employ higher pressures in order to prevent boiling. There are three types of exchangers in use:
252:
For higher efficiency, pressurized water or steam is used as the medium for heating the exchangers themselves, accompanied with a regeneration unit which allows reuse of the medium and energy saving.
1343:
1450:
Colahan-Sederstrom, P. M.; Peterson, D. G. (2005). "Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk through epicatechin addition".
2062:
1073:
110:
instantly, under brand name
Uperiser; milk was packaged in sterile cans. In the 1960s, APV launched the first commercial steam infusion system under the Palarisator brand name.
1047:
176:
Ultra-high-temperature processing is performed in complex production plants, which perform several stages of food processing and packaging automatically and in succession:
781:(SH) groups, which are normally masked in the natural protein, cause extremely-cooked or burnt flavours to be sensed by the human palate. One study reduced the
777:
Two studies published in the late 20th century showed that UHT treatment causes proteins contained in the milk to unfold and flatten, and the formerly "buried"
1179:
96:
of six to nine months. In contrast, flash-pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale.
1383:
1154:
2067:
1071:
Chavan, R. S.; Chavan, S. R.; Khedkar, C. D.; Jana, A. H. (2011). "UHT Milk
Processing and Effect of Plasmin Activity on Shelf Life: A Review".
1213:
691:
1520:
1259:
1304:
894:
1428:
1281:
2003:
1137:
985:"Comparison of Sensory, Microbiological, and Biochemical Parameters of Microwave Versus Indirect UHT Fluid Skim Milk During Storage"
105:
temperatures of 130 to 140 °C (266 to 284 °F; 403 to 413 K) was patented. However, without commercially available
39:
1054:
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137:
sealed in a sterile atmosphere, in contrast to canning, where product and package are first combined and then sterilized.
71:
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31:
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17:
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by heating it above 140 °C (284 °F) – the temperature required to kill bacterial
1312:
983:
Clare, D.A.; W.S. Bang; G. Cartwright; M.A. Drake; P. Coronel; J. Simunovic (1 December 2005).
898:
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67:
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Please expand the section to include this information. Further details may exist on the
89:, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds.
2008:
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261:
234:
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264:, where it suddenly loses the temperature and vaporizes. The process, referred to as
141:
115:
1954:
1732:
1727:
1707:
1685:
1543:
928:
836:
300:
Consumption of UHT milk in Europe as a percentage of total consumption, as of 2007
283:
with containers enhances its stability and makes it more palatable for consumers.
1908:
1825:
1737:
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1548:
1155:"Seeking to Change U.S. Tastes; Italian Company Sings The Praises of UHT Milk"
808:
778:
168:. The milk industry opposed this, however, and the proposition was abandoned.
93:
801:
to the milk, and reported a partial reduction of thermally generated aromas.
1969:
1840:
1808:
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and change the taste and smell of dairy products. An alternative process is
78:
44:
1471:
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676:
1365:
1993:
1903:
1813:
1722:
1595:
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After heating, the hot product is passed to a holding tube and then to a
156:
152:
that prevented the government from banning the importation of UHT milk.
1998:
1981:
1798:
1697:
1625:
1366:"Fresh milk: a controversial subject between the government and the EU"
748:
729:
725:
198:, where the product is put in a direct contact with the hot steam, and
1463:
812:
92:
UHT milk packaged in a sterile container has a typical unrefrigerated
1872:
1783:
1773:
756:
1610:
688:
about taste and nutrition in other products (such as juice or wine).
1386:(in Croatian). Zagreb: Ja Trgovac. 8 September 2009. Archived from
1959:
1835:
1830:
1788:
1768:
782:
715:
114:
1862:
1845:
1803:
1793:
1553:
1529:
793:, an improved flavor. Two US authors prior to heating added the
1502:
1898:
1251:
Milk and Milk
Products: Technology, chemistry and microbiology
1030:"Why does organic milk last so much longer than regular milk?"
880:
670:
1495: (archived 2017-04-02) From: Interesting Thing of the Day
927:, Department of Dairy Science and Technology. Archived from
1254:. Springer Science & Business Media. pp. 58–62.
1498:
1180:"Dairy Road Map outlines target for greenhouse gas cut"
1053:. SPX Flow Technology. 2013. p. 16. Archived from
770:
UHT milk's protein structure is different from that of
1342:. Dairy Industries International. 1995. Archived from
774:, which prevents it from separating in cheese making.
233:
In indirect systems, the product is heated by a solid
160:
aisle. UHT milk is also used for many dairy products.
1074:
Comprehensive
Reviews in Food Science and Food Safety
1311:. University of Guelph, Food Science. Archived from
1288:. University of Guelph, Food Science. Archived from
1947:
1881:
1761:
1618:
1536:
747:(of which milk is not a significant source), and
220:It is suitable for liquids of both low and high
955:"Taste for a cool pinta is a British Tradition"
1514:
1243:
1241:
1239:
1237:
1235:
1048:"Long Life Dairy, Food and Beverage Products"
948:
946:
8:
2063:History of agriculture in the United Kingdom
877:"CFR - Code of Federal Regulations Title 21"
789:in UHT-heated skim milk and reported, after
1129:Food Legislation of the UK: A Concise Guide
978:
976:
1521:
1507:
1499:
1452:Journal of Agricultural and Food Chemistry
1305:"Homogenization of Milk and Milk Products"
298:
30:"UHT" redirects here. For other uses, see
1429:"How To Make Paneer Cheese in 30 Minutes"
1275:
1273:
1271:
1000:
751:can occur in UHT milk. UHT milk contains
38:
1207:
1205:
1024:
1022:
1020:
868:
148:, following a successful appeal to the
1309:The Dairy Science and Technology eBook
1286:The Dairy Science and Technology eBook
1216:. London: Times Online. Archived from
897:. University of Guelph. Archived from
1102:"Tetra Pak vs Plastic Water Bottles?"
724:UHT milk contains the same amount of
7:
1411:"UHT: Milking it for all it's worth"
1212:Elliott, Valerie (15 October 2007).
953:Elliott, Valerie (15 October 2007).
1214:"The UHT route to long-life planet"
1384:"Udio trajnog mlijeka veći od 70%"
1248:Alan H. Varnam (6 December 2012).
1153:Janofsky, Michael (26 June 1993).
1126:Jukes, D. J. (11 September 2013).
763:, while pasteurized milk contains
25:
2004:Milk quotas in the United Kingdom
1489:Milk in a Box – Losing the bottle
1409:Morago, Greg (27 December 2003).
1002:10.3168/jds.S0022-0302(05)73103-9
52:Ultra-high temperature processing
18:Ultra-high temperature processing
2022:
2021:
1609:
1159:The New York Times print archive
1087:10.1111/j.1541-4337.2011.00157.x
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1329:: Pearson, Toronto. 2005. p. 39
1325:Solomon. Zaichkowsky, Polegato.
2068:Agricultural health and safety
1:
895:"Introduction | Food Science"
1186:. 2 May 2008. Archived from
146:Importation of Milk Act 1983
248:Scraped-surface exchangers.
122:UHT milk carton (on right).
2089:
1100:Kaye, Leon (10 May 2011).
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278:Homogenization (chemistry)
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47:ultra-pasteurization line.
29:
27:Food sterilization process
2017:
1607:
150:European Court of Justice
989:Journal of Dairy Science
785:content by immobilizing
229:Indirect heating systems
166:greenhouse gas emissions
1965:Fidel Castro and dairy
1929:Plastic milk container
1034:scientificamerican.com
721:
686:is missing information
206:Direct heating systems
123:
48:
719:
118:
42:
925:University of Guelph
857:Flash pasteurization
720:Capsules of UHT milk
128:In 1952, in Sweden,
87:flash pasteurization
64:ultra-pasteurization
60:ultra-heat treatment
32:UHT (disambiguation)
1390:on 9 September 2010
1372:. 9 September 2016.
1340:"Without prejudice"
1190:on 14 December 2008
791:enzymatic oxidation
301:
931:on 12 January 2008
827:Aseptic processing
787:sulfhydryl oxidase
722:
667:Effects on quality
299:
245:Tubular exchangers
124:
49:
2058:Pasteurized foods
2048:Food preservation
2035:
2034:
1894:Glass milk bottle
1464:10.1021/jf0487248
1327:Consumer Behavior
1292:on 2 August 2021.
1261:978-1-4615-1813-6
1220:on 13 August 2011
995:(12): 4172–4182.
832:Food preservation
709:
708:
664:
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242:Plate exchangers,
189:Aseptic packaging
107:aseptic packaging
83:Maillard browning
16:(Redirected from
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1060:on 19 June 2018.
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921:"UHT Processing"
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901:on 22 March 2021
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1458:(2): 398–402.
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1346:on 9 July 2009
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1303:Duizer, Lisa.
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1280:Duizer, Lisa.
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1975:Breastfeeding
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1966:
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1958:
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1924:Milk delivery
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1856:Crème fraîche
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1753:Ultrafiltered
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1287:
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1282:"UHT Methods"
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693:
687:
684:This section
682:
678:
673:
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387:
375:
371:
359:
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327:
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311:
307:
304:
303:
297:
293:
287:Worldwide use
286:
284:
279:
271:
269:
267:
266:flash cooling
263:
256:Flash cooling
255:
253:
247:
244:
241:
240:
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236:
228:
223:
218:
214:
213:
212:
205:
203:
201:
197:
188:
185:
183:Flash cooling
182:
180:Flash heating
179:
178:
177:
171:
169:
167:
161:
158:
153:
151:
147:
143:
142:UK Parliament
140:In 1983, the
138:
135:
131:
121:
117:
111:
108:
99:
97:
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88:
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76:
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61:
57:
53:
46:
41:
37:
33:
19:
1747:
1455:
1451:
1445:
1433:. Retrieved
1431:. The Kitchn
1423:
1414:
1404:
1392:. Retrieved
1388:the original
1378:
1369:
1360:
1348:. Retrieved
1344:the original
1334:
1326:
1321:
1313:the original
1308:
1298:
1290:the original
1285:
1250:
1222:. Retrieved
1218:the original
1192:. Retrieved
1188:the original
1174:
1162:. Retrieved
1158:
1148:
1132:. Elsevier.
1128:
1121:
1109:. Retrieved
1106:The Guardian
1105:
1095:
1078:
1072:
1066:
1055:the original
1042:
1033:
992:
988:
963:. Retrieved
958:
933:. Retrieved
929:the original
915:
903:. Retrieved
899:the original
889:
871:
837:Food storage
776:
769:
723:
697:
685:
623:
294:
290:
281:
265:
259:
251:
232:
216:overheating.
209:
199:
195:
192:
175:
162:
154:
139:
127:
120:Shelf-stable
103:
91:
63:
59:
55:
51:
50:
36:
1909:Milk carton
1713:Pasteurized
1435:19 February
819:food portal
799:epicatechin
625:Switzerland
513:Netherlands
144:passed the
134:tetrahedral
75:liquid food
2042:Categories
1939:Tetra Brik
1919:Milk crate
1914:Milk churn
1889:Bag-in-box
1882:Containers
1851:Sour cream
1779:Buttermilk
1691:Watermelon
1681:Strawberry
1646:Evaporated
1636:Carbonated
863:References
779:sulfhydryl
761:100 g
172:Technology
94:shelf life
79:endospores
72:sterilizes
1970:Lactation
1841:Milkshake
1809:Ice cream
1666:Chocolate
1641:Condensed
1579:Colostrum
959:The Times
935:7 January
797:compound
795:flavonoid
765:9 μg
753:1 μg
745:vitamin C
738:vitamin B
692:talk page
222:viscosity
132:launched
130:Tetra Pak
45:Tetra Pak
2073:Food law
2027:Category
1994:Milkmaid
1987:Pipeline
1904:Milk bag
1826:Filmjölk
1814:Ice milk
1762:Products
1718:Powdered
1656:Flavored
1472:15656679
1370:irtea.gr
1011:16291608
961:. London
905:17 March
805:See also
726:calories
700:May 2024
577:Slovakia
561:Portugal
308:percent
200:indirect
157:Parmalat
1999:Milkman
1982:Milking
1955:Allergy
1821:Jewelry
1799:Custard
1733:Skimmed
1728:Scalded
1708:Organic
1698:Haymilk
1686:Vanilla
1584:Newborn
1544:Buffalo
1491:at the
1394:5 March
1350:3 April
1224:3 April
1194:3 April
1164:3 April
965:3 April
749:thiamin
730:calcium
481:Ireland
465:Hungary
433:Germany
401:Finland
385:Denmark
353:Croatia
337:Belgium
321:Austria
305:Country
100:History
1948:Topics
1873:Yogurt
1784:Cheese
1774:Butter
1738:Soured
1703:Malted
1676:Papaya
1671:Coffee
1651:Filled
1559:Donkey
1537:Source
1470:
1258:
1136:
1111:11 May
1009:
757:folate
655:
641:Turkey
639:
609:Sweden
607:
591:
575:
559:
545:Poland
543:
529:Norway
527:
511:
495:
479:
463:
449:Greece
447:
431:
417:France
415:
399:
383:
367:
351:
335:
319:
196:direct
1960:Dairy
1836:Kumis
1831:Kefir
1789:Cream
1769:Ayran
1743:Toned
1661:Anise
1631:Baked
1619:Types
1601:Sheep
1591:Moose
1574:Human
1569:Horse
1549:Camel
1058:(PDF)
1051:(PDF)
783:thiol
644:53.1
628:62.8
596:95.7
593:Spain
580:35.5
564:92.9
548:48.6
516:20.2
500:49.8
497:Italy
468:35.1
436:66.1
420:95.5
372:71.4
340:96.7
324:20.3
66:is a
62:, or
2053:Milk
1868:Ymer
1863:Whey
1846:Skyr
1804:Ghee
1794:Curd
1564:Goat
1530:Milk
1468:PMID
1437:2014
1396:2010
1352:2008
1256:ISBN
1226:2008
1196:2008
1166:2008
1134:ISBN
1113:2016
1007:PMID
967:2008
937:2008
907:2019
759:per
728:and
712:Milk
660:8.4
612:5.5
532:5.3
484:2.1
452:0.9
404:2.4
388:0.0
1899:Jug
1748:UHT
1723:Raw
1596:Pig
1554:Cow
1460:doi
1083:doi
997:doi
881:FDA
755:of
732:as
356:73
58:),
56:UHT
2044::
1626:A2
1466:.
1456:53
1454:.
1413:.
1368:.
1307:.
1284:.
1270:^
1234:^
1204:^
1182:.
1157:.
1104:.
1079:10
1077:.
1032:.
1019:^
1005:.
993:88
991:.
987:.
975:^
957:.
945:^
923:.
879:.
767:.
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740:12
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1462::
1439:.
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1398:.
1354:.
1264:.
1228:.
1198:.
1168:.
1142:.
1115:.
1089:.
1085::
1013:.
999::
969:.
939:.
909:.
702:)
698:(
694:.
224:.
54:(
34:.
20:)
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