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Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
There is UHT milk in the shelves, but almost everyone drinks non-UHT milk, because it just tastes better (there is a marked difference in taste). People going to France on student exchanges tend to complain that everyone drinks UHT milk and fresh milk is hard to find.
UHT is ultra-high-temperature processing (or ultra heat treatment), used to sterilize milk. UHT or Uht may also refer to: Unhextrium, chemical element 163, symbol Uht; Ultra-high-temperature metamorphism in geology; United Hebrew Trades, New York, US, 1880s; Unterstützungshubschrauber Tiger, a variant of Eurocopter Tiger
"Information quality" is a measure of the value which the information provides to the user of that information. [1] "Quality" is often perceived as subjective and the quality of information can then vary among users and among uses of the information. Nevertheless, a high degree of quality increases its objectivity or at least the ...
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