Ultra Pasteurized (UP) milk is heated to not less than 280°F for two seconds.

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Ultra Pasteurized (UP) milk is heated to not less than 280°F for two seconds.

Ultra-pasteurized milk is defined by heating milk to not less than 280°F for about two seconds. This high-heat, short-time treatment destroys almost all bacteria, giving a longer refrigerated shelf life than standard pasteurized milk while still requiring refrigeration and not becoming shelf-stable like sterilized products. Regular pasteurization uses lower temperatures (or longer times), HTST refers to a standard high-temperature short-time method, and sterilization aims for complete destruction of all organisms and yields shelf-stable products without refrigeration. So the description matches ultra pasteurization.

Ultra-pasteurized milk is defined by heating milk to not less than 280°F for about two seconds. This high-heat, short-time treatment destroys almost all bacteria, giving a longer refrigerated shelf life than standard pasteurized milk while still requiring refrigeration and not becoming shelf-stable like sterilized products. Regular pasteurization uses lower temperatures (or longer times), HTST refers to a standard high-temperature short-time method, and sterilization aims for complete destruction of all organisms and yields shelf-stable products without refrigeration. So the description matches ultra pasteurization.

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