Technical guide
HTST and UHT heat treatment
How the two heating methods differ, how they reduce microbes and what each means for packaging and storage.
HTST pasteurization heats the liquid briefly and cools it quickly. Pasteurized dairy products are commonly kept refrigerated. UHT uses a higher temperature for a short time. Unopened products can be designed for room-temperature storage when the full process and package are validated.
Your recipe, target shelf life, and package type guide the choice between HTST and UHT. Pilot runs let you compare flavor, color, and separation under both heating profiles, though actual shelf life requires validating the full commercial process and package.