Ultra-high-temperature processing

Ultra-high temperature processing, (less often) ultra-heat treatment (both abbreviated UHT), or ultra-pasteurization is the sterilization of food by heating it for an extremely short period, around 1–2 seconds, at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in milk.^[1] The most common UHT product is milk, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.^[1] UHT milk was invented in the 1960s, and became generally available for consumption in the 1970s.^[2]

High heat during the UHT process can cause Maillard browning and change the taste and smell of dairy products.^[3]

UHT milk has a typical shelf life of six to nine months, until opened. It can be contrasted with HTST pasteurization (high temperature/short time), in which the milk is heated to 72°C (161.6°F) for at least 15 seconds.

Nutrition

• Calories

UHT milk contains the same number of calories as pasteurized milk.

• Calcium

UHT and pasteurized milk contains the same amount of calcium.

• Folate

UHT milk contains 1 μg of folate per 100 g, while pasteurized milk contains 9 μg.^[4]

• Vitamin B₁₂, vitamin C and thiamin

Some nutritional loss can occur in UHT milk.^[5]

Popularity

UHT milk has seen large success in much of Europe, where across the continent as a whole 7 out of 10 Europeans drink it regularly.^[6] In fact, in a hot country such as Spain, UHT is preferred due to high costs of refrigerated transportation and "inefficient cool cabinets".^[7] Europe's largest manufacturer, Parmalat, had $6 billion of sales in 1999.^[6] UHT is less popular 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 type of milk.

UHT milk as a percentage of total consumption^[8]

Country	percent
Austria	20.3
Belgium	96.7
Croatia	73[9]
Czech Republic	71.4
Denmark	0.0
Finland	2.4
France	95.5
Germany	66.1
Greece	0.9
Hungary	35.1
Ireland	10.9
Italy	49.8
Netherlands	20.2
Norway	5.3
Poland	48.6
Portugal	92.9
Slovakia	35.5
Spain	95.7
Sweden	5.5
Switzerland	62.8
Turkey	53.1
United Kingdom	8.4

In June 1993, Parmalat introduced its UHT milk to the United States.^[10] However in the American market, consumers have been uneasy about consuming milk that is not delivered under refrigeration, and have been much more reluctant to buy it. To combat this, Parmalat is developing UHT milk in old-fashioned containers. Many milk products in American foods are made using UHT milk, such as McDonalds McFlurries. UHT milk is also used on airplanes.

UHT milk is sold on American military bases in Puerto Rico^[11] and Korea due to limited availability of milk supplies and refrigeration.

UHT milk gained popularity in Puerto Rico as an alternative to pasteurized milk due to environmental factors. For example, power outages after a hurricane can last up to 2 weeks, during which time regular pasteurized milk would spoil from lack of refrigeration.

Environment

In 2008, the UK government proposed a 90% UHT milk production target by 2020^[12] which they believed would significantly cut the need for refrigeration, and thus benefit the environment by reducing green house emissions.^[13] However the milk industry opposed this, and the proposition was quickly abandoned.

In Thailand, there are environmental concerns relating to UHT milk cartons. Tetra Pak (Thai) Ltd. is due to "establish Southeast Asia's first recycling plant for used UHT drink containers".^[14]

See also

• Aseptic Processing
• Food preservation
• Food storage
• Food packaging
• Food engineering
• Pasteurization

References

External links

• An article focusing on the negative aspects of UHT milk from the Weston A. Price Foundation
• Milk in a Box. From: Interesting Thing of the Day