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Shelf
Stable Milk has been around for decades.
The UHT process was developed in the 1960’s. In the
early 1970’s UHT milk had a market share of around 10%
in Europe. Thanks to continuous optimization of taste and
quality, UHT milk's European market share is still growing
and today UHT is the largest milk type on the market in Europe.
The United States is a late adopter of this product.
UHT milk is NOT treated with radiation. UHT stands
for Ultra High Temperature and refers to the method of pasteurization.
This unique thermo process uses a much higher than normal
pasteurization temperature, modifies the length of time the
milk is held at that temperature, and then cools the milk
(all in a continuously pressurized environment) before it
is stored in an aseptic package. The elevated temperature
destroys all pathogenic and spoilage bacteria and the packaging
hermetically seals the milk to retain freshness. This results
in a shelf stable, extended life, no refrigeration needed
milk that does not contain (or require) any preservatives. |
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