Ultra pasteurization

Ultrapasteurization is a food processing method that allows you to destroy all microorganisms and increase the shelf life of the product. This method was developed in the 1950s and has since been widely used in the food industry.

Ultrapasteurization occurs at temperatures above 100 degrees Celsius and a pressure of more than 30 atmospheres. As a result of this process, microbes and bacteria are killed, but the nutrients remain unchanged.

This method is widely used to produce milk, juice, yoghurt, ice cream and other dairy products. In addition, ultra-pasteurization is used in the production of beer, wine and other drinks.

However, despite all the advantages, this method has its drawbacks. Ultra-pasteurization can change the taste and aroma of the product, as well as destroy some vitamins and minerals. In addition, this process can lead to the formation of carcinogens that can be harmful to health.

In general, UHT is an effective food processing method and is widely used in production. However, before using this method, it is necessary to carefully study its effect on the quality of the product and the health of the consumer.

Ultra-pasteurization is a food processing process in which they are subjected to high-temperature heating and rapid cooling. This process is used to kill microorganisms and parasites in foods, making them safe to eat.

Ultrapasteurization was invented in the 1930s by American engineer Albert Sabaston. He worked for Whirlpool, which manufactured equipment for pasteurizing milk and other dairy products. Sabaston noticed that by using high temperature and rapid cooling, microorganisms are killed and product quality is significantly improved.

After this discovery, ultra-pasteurization began to be used in many countries around the world. It has become an important element of the food control system, especially during the E. coli epidemic. UHT product

Ultrapasteurization is a food sterilization method that was developed in the 1960s to increase the shelf life of food by up to two times.

An ultra-pasteurized product is the same hot product as before pasteurization: there are no differences in the heating mode during this processing. But at the same time, it is stored much longer: if after sterilization the shelf life is equal to a month, then after pasteurization - two. Sterilization of food products with more than 2% fat is allowed only by dry ultra-pasteurization; other types are allowed only by dry heating.