Sterilization of milk is aimed at destroying all microorganisms, including bacterial spores, so that the packaged product can be stored for a long time at ambient temperature without being damaged by microorganisms. Since mold and yeast are easy to kill, we are only concerned with bacteria. For this purpose, 30 minutes at 110 ° C (sterilization in bottles), 30 seconds at 130 ° C or 1 second at 145 ° C are usually sufficient. The last two are examples of ultra-high temperature processing.
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