UHT Processing - Best Technology For Shelf - Life Extension of Milk

Milk is the basic food for every class of human being for nutrition and health. It is also an ideal medium for the growth and multiplication of diverse microorganisms resulting in its early deterioration. In order to extend its market reach, milk should have higher shelf-life. Under this condition, diverse non-thermal processing techniques such as high pressure processing, pulsed electric field, microfiltration, ultraviolet light or thermal processing techniques such as thermization, pasteurization or ultra high temperature (UHT) treatment or their combinations may be adopted for extending the shelf-life of raw milk.