The peculiarity of UHT milk is largely explained by the English acronym UHT, which stands for Ultra-High-Temperature. It is a sterilization treatment that involves heating the milk to a temperature between 135 and 150°C for a time between one and five seconds, thanks to a jet of steam. Depending on the techniques used, the steam may or may not come into direct contact with the milk.
The process does not stop at superheating. Essential to the good quality and shelf life of the product for long periods are also the packaging phases, which must be carried out in aseptic conditions, in in-line sterilized containers, and hermetically sealed once filled.
This sterilization process and the hermetic sealing of the package allow UHT milk to be preserved for 3-6 months at room temperature. From a nutritional point of view, UHT milk has a slightly lower percentage of heat-sensitive vitamins compared to fresh milk.
