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.
The storage period of UHT Milk is up to 9 months depending on the method and temperature of pasteurization.
UHT Milk should be stored in sterile, light-free containers, preferably in non-transparent plastic or cardboard boxes.
UHT Milk can be used as a base product for many dairy products. Depending on the process, it is used to make yogurt, butter, cheese, cream and many other products. UHT Milk is also popular as an ingredient in dairy drinks. It can be used to make milk chocolate, creams and other confectionery products that need to have a longer shelf life.
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