He's referring to "ultra-high temperature" pasteurized creams. I figure, from what he's saying, that this type of cream is required for the nitrous oxide process.

Honestly I prefer the nitrous whipped creams, hand-whipped heavy/whipping cream is second for me. Alex seems to think that flavour is universal, and that all the people who like other flavours than him are plants from the food and beverage industry.

I think you need the UHT pasteurization for the long life that a can of whipped cream is expected to last for.