At the place I work the milk is shipped and stored in room temperature. What does this mean for the dairy industry?
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Milk can be made shelf stable by pasteurizing it at a higher than normal temperatures this is called ultra high temperature pasteurization or UHT pasteurization. In normal pasteurization milk is heated to 161 degrees for 15 seconds which kills any bacteria in the milk. With UHT it’s heated up to 280 for about two seconds. This creates an aseptic environment, this along with sterile packaging great extends the shelf life as bacteria cant not grow. Nesquick uses ultra pasturized milk, creating a shelf stable product that does not require refrigeration, until the package is opened, hence the “refrigerate after opening” label.
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