The UHT process is an effective food production technology used to sterilize liquid food by heating it at a temperature of C135 ° C for 1 to 2 seconds. The application of this technology is mainly in the process of producing milk, but is also used in the processes of producing juices, cream, soy milk, yogurt, honey, and so on.

The UHT process for improving the quality of milk was first developed in the 1960s and was generally available to the consumer in the early 1970s.
UHT Cream is a processed product of high natural shelf life. This product is an emulsion of fatty blood cells in water that is extracted from raw milk during the process of producing (skimmed milk) . The next step is to stabilize the emulsions under the homogeneous process. This product has been highly welcomed by consumers, especially in warm geographic regions, due to its longer shelf-life of pasteurized cream and the lack of storage in the refrigerator.
In general, UHT Cream can be used in various dietary directions as a direct substitute for Whipping Cream (Double Cream), Heavy Cream, and Cream.