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  2. Ultra-high-temperature processing - Wikipedia

    en.wikipedia.org/wiki/Ultra-high-temperature...

    A Tetra Pak ultra-pasteurization line. 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]

  3. Flash pasteurization - Wikipedia

    en.wikipedia.org/wiki/Flash_pasteurization

    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 ...

  4. Dutch Lady Milk Industries - Wikipedia

    en.wikipedia.org/wiki/Dutch_Lady_Milk_Industries

    Following the company modernisation, it changed its name to Dutch Lady Milk Industries Berhad in 2000 and have been using the ultra-high-temperature processing (UHT) and packaging technology since 1970s to produce milk in the country.

  5. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...

  6. Pasteurization - Wikipedia

    en.wikipedia.org/wiki/Pasteurization

    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.

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  8. Uht milk - Wikipedia

    en.wikipedia.org/?title=Uht_milk&redirect=no

    This page was last edited on 2 September 2024, at 21:03 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

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