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Ultra-high temperature processing (UHT), or ultra-heat treatment, sterilizes food by heating it above – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.〔 UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to for at least 15 seconds. UHT milk, if not opened, has a typical unrefrigerated shelf life of six to nine months. HTST pasteurized milk has a shelf life of about about two weeks from processing, or about one week from being put on sale.〔 ==Nutrition== * Calories : UHT milk contains the same number of calories as pasteurized milk. * Calcium : UHT and pasteurized milk contains the same amount of calcium. * Protein : UHT milk's protein structure is different from that of pasteurized milk, which prevents it from separating in cheese making. * Folate : UHT milk contains 1 μg of folate per 100 g, while pasteurized milk contains 9 μg. * Vitamin B12, vitamin C and thiamin : Some nutritional loss can occur in UHT milk. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ultra-high-temperature processing」の詳細全文を読む スポンサード リンク
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