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  • Ultra High Temperature (UHT)

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    Sutan Ahmad
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    UHT milk is produced by heating milk to a high temperature of 150°C for only a few seconds, which kills over 99.999% of microorganisms and inactivates enzymes to prevent spoilage. The ultra-pasteurized milk is then aseptically packaged in sterile containers to produce a shelf-stable milk product that can be stored at room temperature for several months without refrigeration.

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    UHT treatment

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    UHT milk is produced by heating milk to a high temperature of 150°C for only a few seconds, which kills over 99.999% of microorganisms and inactivates enzymes to prevent spoilage. The ultra-pasteurized milk is then aseptically packaged in sterile containers to produce a shelf-stable milk product that can be stored at room temperature for several months without refrigeration.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    105 views11 pages

    Ultra High Temperature (UHT)

    Uploaded by

    Sutan Ahmad
    UHT milk is produced by heating milk to a high temperature of 150°C for only a few seconds, which kills over 99.999% of microorganisms and inactivates enzymes to prevent spoilage. The ultra-pasteurized milk is then aseptically packaged in sterile containers to produce a shelf-stable milk product that can be stored at room temperature for several months without refrigeration.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 11

    Ultra High Temperature

    (UHT)
    Milk
    Naim Manaf
    Kausalya Pathumala
    Fadhillah Abdullah

    What is UHT process


    Treatment of milk with high temperature of and
    shortest time ranges few second only. (eg; 150C /5
    seconds). The milk is then packaged into sterile containers.

    Functions to kill off any spoilage caused microorganisms and inactivate enzymatic activity.
    (including Mycobacterium tuberculosis, Coxiella
    burnetii )
    Designed to achieve a five-log reduction, killing
    99.999% of the number of viable micro-organisms in
    milk.

    Production Process

    Direct Heating Treatment

    Indirect Heating Treatment

    HACCP (Critical Control Point)

    Critical Control Point

    Raw Milk
    Farm products

    Final Product
    Aseptic filling

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