UHT

UHT

    Ultra High Temperature: milk is exposed for a few seconds to a temperature of approximately 140°C, enough to get rid of the bacterial component causing rapid food deterioration.
    This thermal treatment is targeted ad destroying all microbial forms, including spores, hence it is a much more radical treatment than pasteurization. After UHT treatment milk is cooled down and subsequently packaged in sterile containers.

Leave a Reply

three × 2 =