Introduction
In Ultra high-temperature pasteurization, milk and sometimes other dairy are heated to around 137℃ for a short period of only 4 seconds and then promptly cooled back down.
The process is also referred to as UHT pasteurization or simply ultra-pasteurization and is carried out using UHT milk processing equipment.
High heat is known to kill bacteria that are harmful in the dairy as well as the ones considered to be good. This has caused some debate over the merits of pasteurization.
But in reality, according to the FDA, pasteurization has minimal effect on the nutritional content of the products. The milk does end up tasting slightly “cooked,” however.
People facing several illnesses, including cancer, are generally not allowed to consume unprocessed milk as the harmful bacteria it would have can lead to more concerns. In that case, sterile and completely safe ultra-pasteurized dairy will be the only option. Also, if you don’t consume milk that often, the ultra-pasteurized variety (in un-opened Packs) can sit in your fridge for a very long time.
Process
Varying levels of pasteurization include lower to higher temperatures:
- Low Temperature, Long Time (LTLT):
Milk is heated up to 63℃ and maintained at this degree for 30 minutes. The process lengthens its shelf life to 2-3 weeks.
- High Temperature, Short Time (HTST):
At a higher temperature of 72℃. Milk is maintained at this temperature for 15 seconds. With pasteurization, the milk will stay fresh for around 30 days when stored in the fridge.
Ultra-high temperature or Ultra-pasteurization:
This method entails heating the milk to 140℃ and maintaining it at this temperature for just 4 seconds using a UHT Sterilizer module. It is then packaged in sterile conditions using an Aseptic Filling Machine. Also, the packaging material is treated using hydrogen peroxide and made sterile. The shelf life thereby extends to 30-90 days.
The UHT treatment process needs special UHT milk processing equipment manufactured by reliable UHT milk processing plant manufacturers.
You will need to invest in a correct UHT Sterilizer / Pasteurizer machine to heat the milk to the necessary temperature with the safety guards and quickly cool it down.
Also read, How Do Milk Pasteurizers Help to Keep Milk Fresh?
Changes Occurred in Milk During UHT
- UHT-Pasteurized Dairy Lasts Longer:
The pasteurization prolongs the product’s shelf-life by a few months, leading it to be an extremely cost-effective alternative. It also does not taste the same as regular pasteurized milk, due to the cooked taste acquired by the milk sugars (lactose).
- UHT-Pasteurized Dairy (unopened packs not requiring refrigeration) Have Nil Bacteria:
The high heat needed during UHT pasteurization causes the milk to be completely bacteria-free.
Determining the right pasteurization process for your dairy product is a complex decision with several variables to consider. You will need to think about the type of product you are pasteurizing, its raw material quality, composition, packaging type, composition, viscosity, the temperature profile expected, the flow rate, and any pressure drops be involved. Having the right UHT pasteurization equipment is necessary to consider this as an option for your needs.