Description
Ultra‑high‑temperature pasteurization sterilizes milk by heating it to 135–150 °C for a few seconds, preserving flavor while ensuring safety.
Technical
The process relies on rapid heating and cooling to inactivate microorganisms and enzymes. The short residence time limits Maillard browning, maintaining the original flavor profile. Protein denaturation occurs, slightly altering viscosity but retaining nutritional quality.
Science
Primary Reaction
Thermal inactivation of microorganisms and enzymes
Sensory Profile
Aroma ()
neutralslight caramelmilk-likesoftclean
Origin & History
Civilization
Germany
Era
1930s
Region