## 4 Impacts of HTST and UHT on Food Quality
### Microbiological Quality and Shelf-Life
\begin{table}
\begin{tabular}{c c c c} \hline
**Matrix** & **Parameter** & **Contents of Microorganisms** & **Reference** \\ \hline  & **UHT** & & \\ \hline Mango nectar & 110 \({}^{\circ}\)C/8.6 s & \begin{tabular}{c} Total aerobic bacteria counts 5.7 log \(\downarrow\) * \\ Yeasts and molds—nondetected \\ \end{tabular} & [45] \\ \hline Watermelon juice & 135 \({}^{\circ}\)C/2 s & \begin{tabular}{c} Total flora count more than 3.8 log \(\downarrow\) * \\ \end{tabular} & [43] \\ \hline Watermelon juice & 110 \({}^{\circ}\)C/2 s, 120 \({}^{\circ}\)C/2 s, 135 \({}^{\circ}\)C/2 s & \begin{tabular}{c} Total flora count—survival rate below 0.01\%, 0.1\% \\ and 0.01\%, respectively \\ \end{tabular} & [24] \\ \hline Agai juice & 138 \({}^{\circ}\)C/6 s & \begin{tabular}{c} Yeast and mold counts 2.2 log \(\downarrow\) * \\ \end{tabular} & [51] \\ \hline Carrot juice & 110 \({}^{\circ}\)C/8.6 s & \begin{tabular}{c} Total plate count 4.9 log \(\downarrow\) * \\ Yeasts and molds—nondetected \\ \end{tabular} & [52] \\ \hline Pepper and orange juice blend & 110 \({}^{\circ}\)C/8.6 s & \
\begin{tabular}{c} Total aerobic bacteria—nondetected \\ Yeasts and molds—nondetected \\ \end{tabular} & [42] \\ \hline Cucumber juice & 110 \({}^{\circ}\)C/8.6 s &
\begin{tabular}{c} Total aerobic bacteria 3.6 log \(\downarrow\) * \\ Yeasts and molds—nondetected \\ \end{tabular} & [41] \\ \hline \end{tabular}
\end{table} 
Table 1: Effects of UHT and HTST processing on microbial contents. \begin{table}
\begin{tabular}{c c c c} \hline
**Matrix** & **Parameter** & **Contents of Microorganisms** & **Reference** \\ \hline Graprefruit juice & 110 \({}^{\circ}\)C/8.6 s & Total plate count—nondetected & [53] \\  & Yeasts and molds—nondetected & [54] \\ \hline Korla pear juice & 110 \({}^{\circ}\)C/8.6 s & Total plate count—nondetected & [55] \\  & Yeasts and molds—nondetected & [55] \\ \hline Carambola juice & 110 \({}^{\circ}\)C/8.6 s & Total aerobics, psychrotrophs, _E. coli_/coliforms, yeasts and molds—nondetected & [36] \\ \hline Mulberry juice & 110 \({}^{\circ}\)C/8.6 s & Total aerobic bacteria, yeasts and molds—nondetected & [27] \\ \hline Cloudy ginger juice & 110 \({}^{\circ}\)C/8.6 s & Total aerobic bacteria, yeasts and molds—nondetected & [38] \\ \hline Papaya beverage & 110 \({}^{\circ}\)C/8.6 s & Total aerobic bacteria, yeasts and molds—nondetected & [39] \\ \hline Clear and cloudy Se-enriched & 110 \({}^{\circ}\)C/8.6 s & Total aerobic bacteria, yeasts and molds—nondetected & [25] \\ \hline Apricot nectar & 110 \({}^{\circ}\)C/8.6 s & Total aerobic bacteria, yeasts and molds—nondetected & [20] \\ \hline Red prickly pear juice & 130 \({}^{\circ}\)C/3 s & Total coliforms, yeasts and molds, mesophilic and psychrophilic—nondetected & [40] \\ \hline Black carrot juice & 130 \({}^{\circ}\)C/5 s & Total bacterial content, _E. coli_ and yeasts and molds—nondetected & [17] \\ \hline Freshly squeezed lettuce juice & 115 \({}^{\circ}\)C/5 s & Total aerobic bacteria, yeasts and molds \(\downarrow\) * (commercial asepsis) & [12] \\ \hline Mulberry juice & 110 \({}^{\circ}\)C/8.6 s & Total viable bacteria and yeasts and molds—nondetected & [55] \\ \hline \multicolumn{3}{c}{**HTST**} \\ \hline Sea buckthorn juice & 100 \({}^{\circ}\)C/15 s & Total aerobic bacteria counts 3.0 log \(\downarrow\) * (Yeast and mold counts—nondetected) & [56] \\ \hline Orange and carrot juice & 98 \({}^{\circ}\)C/21 s & Total plate counts—nondetected & [46] \\ \hline Nonconcentrated and & 100 \({}^{\circ}\)C/15 s & Total plate counts—nondetected & [30] \\ concentrated sea buckthorn juice & 100 \({}^{\circ}\)C/15 s & Yeast and mold counts—nondetected & [5] \\ \hline Cloudy apple juice & 98 \({}^{\circ}\)C/50 s & Total aerobic bacteria counts—nondetected & [5] \\  & _E. coli_—nondetected & & \\ \hline Açai juice & 90 \({}^{\circ}\)C/6 s & Yeast and mold counts 1.8 log \(\downarrow\) * & [51] \\ \hline Orange juice & 72 \({}^{\circ}\)C/20 s & _E.