Milk

Always available in white

The consumption of white milk is expected to increase over the next few years, with many interesting new opportunities arising in the milk sector.

One example is the growing popularity of milk where value is added through enrichment, flavours or removal of lactose. These products are commonly found on sale alongside more traditional types of milk.

UHT or Pasteurised milk?

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.