Ultra high temperature pasteurization, also known as HST pasteurization or ultra-pasteurization, is a method in which milk or other dairy products are heated to 280 degrees Fahrenheit for only two seconds and then immediately cooled down. In this piece, let's look at the benefits and drawbacks of UHT pasteurization compared to high-temperature short-time (HTST) pasteurization.
UHT Processing
Milk is processed at ultra-high temperatures (UHT) and heated for 1 to 8 seconds at 135 to 154 °C. UHT milk is aseptically packaged to provide a shelf-stable good. A sterile product is put within a sterile package using aseptic packaging. Such processing needs to happen in a sterile setting. Bacterial deterioration does not impair this product's stability. The presence of off-tastes, such as burnt, bitter, sweet, and stale notes, sedimentation of particulate matter, separation of fat, gelation, and off-flavors, may impair their effectiveness.
Benefits of UHT Pasteurization
- UHT-Pasteurized Products Last Longer: UHT pasteurization enhances the shelf life of food by months, making it a very cost-effective alternative.
- UHT-Pasteurized Products Contain Less Bacteria: The high heat required during UHT pasteurization results in milk up to 99.9% bacteria-free.
Disadvantages of UHT Pasteurization
The effect of super high-temperature pasteurization on milk flavor is perhaps its most serious negative. Many individuals agree that UHT-pasteurized milk tastes overcooked and burnt. On the other hand, Ultra high temperature pasteurization may be great for flavor-forward goods such as fruit juice, cheese sauce, and yogurt since sweeteners, salt, and other components may assist to hide the burnt flavor.
Benefits of HTST Pasteurization
- HTST Pasteurization Minimizes Risk of Milk Product Damage: Because consumers appreciate the taste, it is the most widely utilized method of pasteurizing milk in the United States.
- HTST Pasteurization is Effective in Reducing Bacteria: Although HTST pasteurization doesn't reduce bacteria and other microorganisms as effectively as UHT pasteurization, it nevertheless achieves an excellent balance between food safety, long shelf life, and unaltered flavor.
Disadvantages of HTST Pasteurization
Reduced shelf-life and the requirement for an uninterrupted cold chain are two minor drawbacks of HTST pasteurization compared to ultra high temperature pasteurization. Or, to put it another way, a supply chain that is entirely temperature-controlled, starting with shipping and packaging and ending with the refrigerated area of a store.
Which Type of Pasteurization is Right for You?
The product type, viscosity, required temperature profile, flow rate, and potential pressure drops are all important factors to consider when selecting the best pasteurization procedure for your dairy product. Consider this a choice for your requirements only if you have the appropriate Ultra high temperature pasteurization equipment.
Processing UHT takes place continuously. Heating the incoming fluid with the hot fluid not only enables the utilization of greater temperatures but also energy efficiency (regeneration). This will reduce the expenses associated with heating and cooling, and regeneration efficiencies of over 90% are possible. Before processing, the equipment needs to be sterilized, especially downstream of the holding tube, and after processing is complete, it needs to be cleaned and disinfected. The UHT plant should ideally remain operational for as long as possible. With an efficient flushing procedure between various goods and occasionally some interim cleans, it can be run on a single product type or used to process various products.