Author: Site Editor Publish Time: 12-12-2025 Origin: Site
UHT milk, also known as long-shelf-life milk, is one of the most popular dairy products on the global market. Because its excellent stability, long shelf life, and ease of transportation, UHT milk is widely used in Europe, America, Asia, Africa, and the Middle East. So, what are the advantages and disadvantages of UHT milk? This article will analyze it from multiple perspectives to help consumers and manufacturers better understand the value of UHT milk.
UHT milk is produced using an ultra-high temperature sterilization process (UHT processing) at 135–150℃ for a brief 2–5 seconds. This process kills most microorganisms and spores, followed by aseptic filling for packaging.
This process allows it to be stored at room temperature for 6–12 months without the need for cold chain transportation, hence the name "long-shelf-life milk."
1.Room temperature storage, no cold chain required, convenient transportation.
Underwent ultra-high temperature instantaneous sterilization at 135–150℃ for 2–5 seconds. Can be stored for 6–12 months without refrigeration. Lower transportation and storage costs, suitable for e-commerce, export, and sales in remote areas.
2. High safety.
Kills most bacteria, molds, and spores. Lower microbial risk and higher food safety stability.
3. Long shelf life.
Thanks to UHT + aseptic filling. Unopened UHT milk can be stored for 6-9 months, longer than pasteurized milk, significantly extending shelf life and reducing food waste. The advantage of UHT is its storage resistance and safety, not its "freshest"; consumers with high demands for "freshness" may prefer pasteurized milk.
1. Slightly altered flavor: High temperatures can cause a slight "cooked flavor." Compared to pasteurized milk, the taste is slightly inferior. The high temperatures during ultra-high temperature (UHT) sterilization cause the Maillard reaction, altering the taste and aroma of dairy products. You can taste the difference after drinking UHT milk.
2. Slight loss of some vitamins: Regular milk contains more antibacterial substances, beneficial bacteria, and enzymes. After UHT processing, there will be some heat-sensitive loss of vitamins such as B1, B6, folic acid, and vitamin C.
3. No refrigeration required, but must be refrigerated after opening: Once opened, it should be consumed within 24–48 hours, just like regular fresh milk. After opening and refrigeration, the shelf life is similar to pasteurized fresh milk.
4. Higher packaging costs: From an equipment cost perspective, aseptic cartons and aseptic filling machines are required. The equipment investment is high, and the production line technology requirements are significant.
In summary, UHT milk is widely popular globally due to its long shelf life, safety, and convenience. While it may be slightly lacking in flavor and some vitamins, it remains nutritionally complete and suitable for any situation requiring room temperature storage.
