UHT Milk

Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization^[1] sterilizes food by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds.^[2] 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.^[2] UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.^[3]

The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products.^[4] An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to 72 °C (162 °F) for at least 15 seconds.

UHT milk packaged in a sterile container, if not opened, has a typical unrefrigerated shelf life of six to nine months. HTST pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale.^[5]

^{This is the latest on UHT Milk from Wikipedia,} 

^{we need to make sure about the process and of course the competition nowadays} 

^{From DANA DAIRY GROUP website: http://www.danadairy.com/uht-milk-in-tetra-packs/}

UHT MILK – DANA'S LONG-LIFE LIQUID MILK IN TETRA PAK

Pure cow’s milk processed in Ultra High Temperature carries the pure-homogenous, full taste of milk. Dana’s UHT milk comes in Full Cream (Whole), Semi-Skimmed, and Skimmed types and is ultrahigh heated, homogenized and packaged in Tetra Paks for extra long life and easy storage.

Our Dana products are produced and processed according to European technical standards for “Ultra High Temperature” milk production. The process allows for the long-life characteristic of the milk while the package is not opened and it is stored at normal room temperature. Once the package is opened, the product should be kept refrigerated at all times and should be consumed as quickly as possible.