Why sterilized milk is stored for such long periods of time?

Originally, a great number of microorganisms is contained in milk, some part of which during its vital function results in its spoiling. Mechanical and heat treatment helps to get rid of part of these hazardous microorganisms, which means the increased product’s shelf life. However, there are hazardous microorganisms in the environment. Therefore, if during the production process to eliminate the contact of the production with the environment, and then put the production in the packaging preventing hazardous microorganisms, it is possible to increase shelf life of the product. And what is the most important, to keep naturalness of the product.

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