The pasteurisation process involves heating milk to 72-75 degrees Celsius with a holding time of 15-20 seconds before it is cooled. Along with correct cooling, pasteurisation will supply milk with longer shelf life. With proper chilled distribution, pasteurised milk has a shelf life of 5-15 days.
Using UHT treatment, liquid food products are exposed to brief, intense heating to temperatures in the range of 135 to 140 degrees Celsius. UHT treatment is a continuous process which takes place in a closed system that prevents the product from being contaminated by airborne micro-organisms.
The product passes through heating and cooling stages in quick succession. Aseptic filling is an integral part of the process that avoids re-infection. The end result is a product that can be conserved for around six months without refrigeration.
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