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Long Life Milk
Long-life milk is heated to 140°C for two seconds and then packaged aseptically. The increased temperature at which long-life milk is treated results in a greater reduction in bacteria and heat-resistant enzymes in comparison to milk that undergoes regular pasteurisation – giving it an extended shelf life.
Long-life milk is heated to 140°C for two seconds and then packaged aseptically. The increased temperature at which long-life milk is treated results in a greater reduction in bacteria and heat-resistant enzymes in comparison to milk that undergoes regular pasteurisation – giving it an extended shelf life.…
10 products
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