Ultra-high temperature processingUltra-high temperature, or UHT, processing
is the partial sterilization of food
by heating it for a short time at a temperature significantly above 100°C, typically 135-140°C. The high temperature reduces the processing time, which reduces the danger of spoiling. The commonest UHT product is milk
, but the process is also used for fruit juices, cream, yoghurt, wine, soups and stews. UHT milk has a shelf life of six to nine months, until opened.