sterilised milk

• sterilised milk is treated with much higher temperatures to destroy almost all of the bacteria in it
• the milk is heated to around 50 degrees, homogenised and then poured into glass bottles which are closed with an airtight seal
• the filled bottles are carried on a conveyor belt through a steam chamber where they are heated to a temperature between 110 to 130 degrees for approximately 10 to 30 minutes
• the bottles are then cooled and ready for sale
• unopened bottles or cartons of sterilised milk will keep for approximately 6 months without the need for refrigeration
• once opened, sterilised milk must be treated as fresh milk and used within 5 days
• the sterilisation process causes a change to both the taste and colour and also reduces some of the water soluble B and C vitamins