Description

In the production of UHT Milk, the milk is heated to about 140°C for 2-5 seconds to sterilize the product and prevent the growth of bacteria that cause milk spoilage. This heat treatment guarantees the sterility of the product.

High temperature processing extends the shelf life of UHT Milk with less chemical intervention than other lower temperature processes. The result is a higher quality end product without loss of vitamins and nutrients.