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Uht Milk

UHT milk means Ultra High Temperature or Ultra Heat Treatment for milk. It is a pasteurization process of milk in which the milk is heated at a very high temperature, as high as 135 degree centigrade, for a short period of time in order to kill spores and germs that the milk contains. Afterwards the milk is stored into cartons for market selling. Although many other food items like; juices, yogurt, cream, soups, drinks, etc are also UHT processed but the most common product is milk.

It is said that UHT milk has much more shelf life than the fresh milk. It has got the shelf life of 6-9 months. Sometimes the colour, taste and smell of the milk may change due to the pasteurization process but the product still remains safe for use. The number of calories of UHT processed milk is similar to those of fresh milk. Other than calories such type of milk contains same amount of calcium as well but the amount of folic acid and Vitamin B12 and C may loss during the pasteurization process. Despite that this milk is quite popular in various parts of the world.

UHT milk has been a success in many European countries; European people drink such type of milk on a regular basis just like we drink fresh milk. Countries like Spain prefer to manufacture this milk on a huge scale as it is a very hot country and transporting fresh milk from one place to another can be very costly due to inefficient number of refrigerated transportation vehicles. Europe is regarded to be the largest manufacturer of UHT milk. Many people do not prefer to consume UHT treated milk as they believe it is not safe for them because it is not refrigerated before it reaches the market. But this is a very wrong assumption because as the milk is already treated at a very high temperature so it does not require refrigeration at all.

UHT milk is preferred in countries that bear the problems like; electricity shortage, power outages and other conditions which are not suitable for the consumption of fresh milk. Pasteurized milk does not get spoiled even if it is not put in the refrigerator for a long time. Many European countries prefer this type of milk as they believe it will help to reduce green house emissions in the long run as they do not require refrigerators to store. Some of the advantages associated with UHT treated milk include the fact that they have longer shelf life; the pasteurized milk can be store in any kind of packaging as it is already treated and the transportation costs and the packaging costs associated with such type of milk are quite minimal as compared to fresh milk.

UHT milk is treated with the help of two different methods of UHT treatment. The first method is Direct Heating and the second method is Indirect Heating. In the Direct Heating method the milk is heated with the help of direct source of heat. This method is further divided into two categories which are; injection and infusion. In the injection method high pressure steam is injected into the preheated milk whereas in the infusion method the high pressure steam is infused into the milk with the help of a distributing nozzle.

On the other hand the Indirect Heating method the milk and the heating medium do not have a direct contact with each other but they are separated by either a plate, tube, shell, coil or any scraped surface. This method of treating UHT milk is quite economical and is very easy to inspect as well but there are lot of risks involved in the Indirect Heating method than the direct heating method. Whether the direct or indirect method is used it is necessary to make sure that all the needs and requirements of the method are full filled before actually performing the method onto the milk.

Hence, it can be easily said that UHT milk is much more economical when it comes to production and transportation. This type of milk does not require to be refrigerated and constitutes of longer shelf life as compared to the fresh milk. Most of the developing countries which are unable to full fill the demands of fresh milk opt of such type of milk as it does not require them to bear the cost of cooling refrigerated cabinets and cooling transports in order to keep the milk fresh for a long time.



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