More sterilization effect: UHT technology can effectively kill bacteria and microorganisms through instant high temperature (135℃ - 150℃) treatment to achieve commercial sterility standards, while pasteurization cannot be completely sterilized due to the low temperature.
Longer shelf life: UHT-treated products can be stored for several months at room temperature, while pasteurized milk has a relatively short shelf life, usually requiring refrigeration and a shelf life of 3-10 days.
Higher thermal efficiency: The heat recovery rate of UHT equipment can reach more than 90%, which is more energy-saving and efficient than pasteurization.
Higher degree of automation: UHT can realize automatic control and recording of the entire process from cleaning, sterilization to material handling, while pasteurization equipment is relatively simple.
Wider scope of application: UHT is suitable for a variety of liquid foods, such as milk, juice, tea drinks, etc., while pasteurization is mainly used for foods processed at low temperatures.
No need for cold chain transportation: UHT products are stored at room temperature and do not require cold chain transportation, which reduces transportation and storage costs, while pasteurized products require cold chain storage throughout the entire process.
