The process of milk

Extending the shelf life of milk

Extending the shelf life of milk

1 Pasteurization

During 16 to 20 seconds, the milk gets heated at 72 to 80°C. This process eliminates the harmfull bacteria, but hardly affects the vitamines, proteins and other components. Pasteurization increases the shelf life of the milk by a couple of days.

2 Sterilization

First, the milk gets heated for 15 seconds at 135°C. This is called presterilization. Afterwards, the milk is bottled in glass or polyethylene bottles with hermetic closing. The closed bottles disappear for 90 minutes in the sterilization tower where they gradually get heated till 120°C.  The temperature of 120°C lasts for 2 minutes and is followed by a cool down.

3 UHT processing

UHT stands for Ultra High Temperature. This treatment destroys all of the bacteria but keeps the taste, the nutritional value and all of the vitamines. The milk gets heated for an extremely short period, around 2 to 4 seconds, at a temperature of 145°C, followed by a fast cool down. Inex milk is produced by the direct UHT process. This process uses heated steam which is blown, under pressure, directly into the milk. The same quantity of water mist is withdrawn immediately.