Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
With this method, preservation is accomplished by rapidly cooling liquid that has first been heated to 80°C (180°F) to destroy disease-causing bacteria. This is a commercial process primarily used for milk and cream. Ultra High Temperature (UHT) is a variation on pasteurization in which milk (or another liquid) is brought to an extremely high temperature in less than one second by the injection of pressurized steam. UHT kills almost all microbes, so it allows for very long storage even without refrigeration, but it generally leaves a slight aftertaste when the liquid is consumed.