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	<title>UHT milk - Revision history</title>
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	<updated>2026-04-20T08:12:50Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<title>Chef: Correct meta description tag or fix unbalanced bracket pairs</title>
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		<updated>2017-01-15T15:18:44Z</updated>

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|title=UHT milk: Cooking Wiki&lt;br /&gt;
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|keywords=#uhtmilk #wine #maillardbrowning #pasteurisation #beverages #storecupboarditems #dairyproducts #sterilisation #cream #yogurt &lt;br /&gt;
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|description=Ultra-high temperature processing or (less often) ultra-heat treatment (both abbreviated UHT) is the partial sterilisation of food by heating it&lt;br /&gt;
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[[Image:UHT milk.jpg|300px|thumb|right|UHT milk]]&lt;br /&gt;
Ultra-high temperature processing or (less often) ultra-heat treatment (both abbreviated UHT) is the partial [[sterilisation]] of food by heating it for a short time, around 1-2 seconds, at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in [[milk]]. The high temperature also reduces the processing time, thereby reducing the spoiling of nutrients. The most common UHT product is milk, but the process is also used for fruit juices, [[cream]], [[yogurt]], [[wine]], soups, and stews. UHT milk was invented in the 1960s, and became generally available for consumption in 1970s.&lt;br /&gt;
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High heat during the UHT process can cause [[Maillard browning]] and change the sensory characteristics of dairy products.&lt;br /&gt;
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UHT milk has a typical shelf life of six to nine months, until opened. It can be contrasted with HTST [[pasteurisation]] (high temperature/short time), in which the milk is heated to 72°C (161.6°F) for at least 15 seconds.&lt;br /&gt;
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[[Category:Ingredients]]&lt;br /&gt;
[[Category:Beverages]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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