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Shelf safe milk is what the industry calls UHT or Ultra High
Temperature, meaning that the milk has been pasteurized at a
higher temperature, but for a shorter time, to preserve taste
and nutrition. UHT Milk is the most common product, but the
process is also used for fruit juices (juice boxes), cream, soy
milk, wine, soups and broth.
The UHT milk passes through heating and cooling stages in quick
succession, then is immediately put into a sterile Tetra Pak
shelf-safe carton. This process avoids any
reinfection. The end result is a product that lasts up to six
months without refrigeration or preservatives. This is known in
the industry as aseptic milk packaging.
UHT milk has seen large success in much of Europe, where across
the continent as a whole 7 out of 10 Europeans drink it
regularly. In fact, in a hot country such as Spain, UHT milk is
preferred due to high costs of refrigerated transportation and
inefficient cool cabinet.
The special feature of the long-life milk ( UHT-Milk). If you
want milk, which is virtually free of all harmful
microorganisms, access to long-life milk. It is heated up more
strongly than the fresh milk, to at least 135 degrees Celsius.
This means significantly more bacteria, salmonella or fungi are
killed than by pasteurization. In addition, this milk is
homogenized. Therefore, the large H before the milk name. The
fat droplets are reduced in the milk. Until such time as all the
same size.
UHT
milk you get in different fat levels. Also known as H-milk with
3.5 percent fat.
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