Milk – Borne Pathogens and Pasteurization Practice Test

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What is the key packaging difference between HTST and UHT milk?

HTST milk requires heated packaging; UHT requires refrigeration.

HTST milk requires refrigerated packaging and handling; UHT milk is packaged aseptically and can be shelf-stable until opened.

The main idea is that packaging determines shelf-stability. HTST milk is pasteurized at a high temp for a short time and then packaged in standard, non-aseptic containers, so the product must be kept refrigerated to prevent spoilage. UHT milk is treated at ultra-high temperatures and packaged aseptically in sterile containers, which allows the unopened product to be stored at room temperature (shelf-stable) until opened. Once opened, both types should be refrigerated.

Both require refrigeration after packaging.

Both are shelf-stable until opened.