Ultra-high-temperature processing

Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization sterilizes food by heating it above 135 °C (275 °F) – 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.