Sterilisation exposes milk to such high temperature//time combination that effectively kill all microorganisms

 

Processing condtion: Batch process: Sealed capped bottles are heated to 115-120°C for 15-40 min before being cooled

 

Effects on enzymes: No enzymes present after processing

 

Effects on microorganisms: Effectively kill all the microorganisms

 

Advantages

 

• Long shelf-life up to 6 months

 

Disadvantages

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Distinct ‘cooked’ caramelised flavour caused by the Maillard reaction