Pasteurization on Steroids: Discover the UHT Process
Ever wondered about the secret behind long-life milk and cream? It's the UHT process—ultra-pasteurization at an extremely high temperature. This article explains how this technology ensures maximum food safety and stability, which is crucial for your gelato production process.
On every store shelf, there are cartons of milk that can last for months without refrigeration. Magic? No, it's science in its most impressive form. This article is a fascinating look at UHT (Ultra-High Temperature) technology, which has revolutionized the dairy industry and has a direct impact on the raw materials we use in our gelaterias.
The text explains that UHT is pasteurization on steroids. Instead of the standard 65-85°C (149-185°F), milk is heated to an extreme temperature (around 135-150°C or 275-302°F), but only for a few seconds. This short, intense heat "shot" kills not only bacteria but also their spores, resulting in a nearly sterile product with a very long shelf life. For us gelato makers, this means access to stable, safe, and easy-to-store raw materials like UHT creams, which are the foundation of many gelato production processes.
However, as in any field, there's no such thing as a free lunch. The UHT process can slightly alter the taste of milk and denature some proteins, which can affect the final gelato structure. So how do you perfectly balance a recipe using these raw materials? This is where our application becomes your personal technologist. It allows you to design gelato taking into account every detail of the raw material. It's indispensable when removing ready-made powder bases and switching to production based on liquid ingredients. With the support of artificial intelligence in gelato production, you can be sure that your recipe will always be perfectly balanced, and the final quality of the gelato will be master-level, whether you use fresh or UHT milk.