Press release
Optimizing Vegan Milk with UHT Processing: Shelf Life, Nutrients, and FSMP Compliance
Image: https://ecdn6.globalso.com/upload/p/2011/image_other/2024-07/factory9.jpg
Why UHT Processing? The Science Behind Shelf-Stable Quality
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UHT (Ultra-High Temperature) processing revolutionizes dairy and plant-based liquid preservation. It heats products to 135 degrees C-150 degrees C (275 degrees F-302 degrees F) for 2-5 seconds, then rapidly cools them before aseptic packaging 14. This destroys pathogens while preserving core nutrients, enabling:
*
6-12 months shelf life without refrigeration
*
No preservatives needed
*
Global distribution without cold-chain constraints
NUTRIENT
UHT PROCESSING
TRADITIONAL PASTEURIZATION
Protein
>90% retained
>90% retained
Calcium
100% retained
100% retained
Vitamin B12
85-90% retained
80-85% retained
Folate
70-80% retained
60-70% retained
Source: International Dairy Journal [Analysis of search data]
* Table 1: Nutrient Retention in UHT vs. Pasteurization
The Booming Market: Data-Driven Opportunities
Media Contact
Company Name: Sinofn (Tianjin) Pharm-Tech Co., Ltd.
Email:Send Email [https://www.abnewswire.com/email_contact_us.php?pr=optimizing-vegan-milk-with-uht-processing-shelf-life-nutrients-and-fsmp-compliance]
Phone: 022-24928910
Address:No. 60 Weiliu Road, Airport Zone
City: Tianjin, 300308
Country: China
Website: https://www.sinofnhealth.com/
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