Ultra-pasteurized milk

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
This is milk that has been rapidly brought to 300°F (149°C) and then vacuum packed to allow for long-term storage without refrigeration. Although the heat destroys any microorganisms that would precipitate spoilage, it also gives the milk a rather flat, cooked taste. Once the vacuum seal is broken on ultra-pasteurized milk, it must be refrigerated and handled the same as any other milk.