FOOD TECHNOLOGY

Detailed explanation-1: -Ultra-high temperature processing (UHT) is a food processing technology that sterilizes liquid food, most commonly milk, by heating it above 135 °C over a very short time period – only two to five seconds – to kill microbial spores. UHT milk was first developed in the 1960s and became widely available in the 1970s.

Detailed explanation-2: -Long-life milk is heated to 140°C for two seconds and then packaged aseptically. The increased temperature at which long-life milk is treated results in a greater reduction in bacteria and heat-resistant enzymes in comparison to milk that undergoes regular pasteurisation – giving it an extended shelf life.

Detailed explanation-3: -(UHT) ‘ultra-heat treatment’ milk or long-life milk is heated to 140°C for two seconds, destroying any harmful bacteria and micro-organisms, which extends its shelf life.

Detailed explanation-4: -UHT milk stored at 4 and 20 °C had the longest shelf-life of 34–36 weeks, limited by sediment formation. Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16–20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors.