Final answer:
Milk products with 10 percent milk fat or more require pasteurization such as ultra-high-temperature (UHT) pasteurization, which allows for long-term storage without refrigeration, or high-temperature short-time (HTST) pasteurization for refrigerated products.
Step-by-step explanation:
Milk products with 10 percent milk fat or more shall be pasteurized, or made from milk that has been pasteurized, utilizing one of various methods to ensure safety and quality. Ultra-high-temperature (UHT) pasteurization is a method that exposes milk to ultra-high temperatures (near 140 °C) for a few seconds, effectively sterilizing it so that it can be sealed and stored for long periods without refrigeration. Whereas, high-temperature short-time (HTST) pasteurization involves milk being exposed to a temperature of 72 °C for 15 seconds, which is commonly used for milk that will be refrigerated.
In comparison, UHT pasteurization allows for extended shelf life of milk products without the need for refrigeration, and this method involves heating milk at 138 °C for 2 or more seconds and then sealing it in airtight containers for up to 90 days. UHT pasteurization is beneficial in regions with limited access to refrigeration despite the slight changes it may cause in the taste and smell of milk due to the alteration of milk proteins at such high temperatures.