The invention concerns a process for the treatment of heat-sensitive fluid 
food products (P) in a UHT 
system (1), particularly dairy products such as milk, cream, 
milk protein concentrate, according to the 
preamble of Claim 1. The invention has the task, in a UHT 
system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to 
direct heating by the introduction of steam, and to minimize 
fouling during heat maintenance of the food product in this area. This is achieved using process technology in that:The heated food product (P*) upstream of its heat main undergoes a predetermined 
pressure increase (Δp) at a predetermined, unchanging location, andThe 
pressure level upstream of the location before the relief lies above the pressure upstream of the location before the 
pressure increase (Δp) (FIG. 1).