I've read that UHT milk is pasteurized by heating the milk to a high temperature (e.g. 135 degrees Celsius / 275 °F) for an extremely short period — around 1–2 seconds.
But this glosses over the question of how quickly the milk cools down — surely the milk doesn't cool down instantly, so it must spend a bit of time at 134, then 133 (271 °F) and so on until it gets down to the temperature of the fridge.
So: how quickly is the milk cooled down, and how do they do it?
Best Answer
According to this product page from Machine Point:
Physics is fun.
I suspect the various methods are proprietary, depending on what is being pasteurized, but for economy of scale, they are all going to involve a continuous process similar to the one described, where the product enters a heating phase, then very quickly moves into a cooling phase in the machine.
In these continuous types of processes, of course the product will move continuously through all temperatures, but it will do so very quickly.