Sterilized milk lasts longer than its raw or unprocessed form. In UHT, milk is maintained at a temperature of 138°C (280°F) for a minimum of two seconds. This pasteurized milk is then packed into sterilized containers in many disease-free conditions like glass-bottled milk and tetra packaged milk. Windows vs Linux desktops (again, I was raised on the former and initially disliked the latter despite both being generally logically equivalent). This processing results in a shelf life that can extend up to nine months. Pasteurization is a popular method of heat treatments used to produce long-life milk and fruit juice. Ultra-pasteurized milk lasts three times longer than HTST processed milk because the higher temperature not only kills the usual suspects like E. Coli and salmonella, but UHT kills all other non-pathogenic bacteria that can cause spoilage, too. and UHT-sterilized (140°C for 2sec., indirect heating method, aseptically packaged in aluminum-lined Tetrapacks) milk, These samples were obtained from a commercial plant in Hokkaido. However, it is not suitable for making cheese as the curd from UHT milk takes a long time to set and retains a high amount of moisture, giving a very soft and unacceptable cheese. Sterilisers may be batch or continuous by operated. Since ultra-pasteurized or UHT milk will not adequately support microbial life, it is unlikely that it will adequately support human life either. Pasteurised milk vs UHT is one example. ).The equipment it’s processed on is typically sterilized and sealed, though. The shelf life of milk contained in air-tight packaging stays fresh for up to nine months. … Hiperbaric is the world leading manufacturer of High Pressure Processing (HPP) equipment for the …, Both machines, Hiperbaric 525 Bulk and Hiperbaric 1050 Bulk are based on a revolutionary …, Hiperbaric industrial high pressure processing (HPP) units are designed to be the most reliable …, get the latest on news, events and developments. A sample shall be transported to the testing laboratory with the least possible delay and shall be delivered to the Public Analyst on the day on which it is taken. … The milk has been heated to and maintained at such temperature, not less than 212 F (100 C) for a period as to ensure that it will comply with prescribed Turbidity Test. It’s why I don’t drink most store-bought organic milk. Samples may be taken at any time and from any place subject to the following conditions: No Plant shall be approved for purposes of pasteurization, sterilization or UHT, unless it complies with the following conditions in addition to any other conditions with regard to the testing of pasteurization, sterilization & UHT plant equipment that may be imposed in writing: All Types of pasteurizer, sterilizer & UHT plant shall have: All continuous flow pasteurizers, sterilizers & UHT plant shall have: All types of pasteurization, sterilization & UHT plants shall: This site uses Akismet to reduce spam. However, in many European nations, UHT milk is the norm. This type of milk is considered better for making yogurt than UHT milk, especially if you like your yogurt thick. See Skimmed Milk Vs. ... High-temperature, short-time (HTST) and Ultra-high temperature processing (UHT). 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Three reasons why you should switch to Veganism? Pasteurisation and sterilisation are used to treat all types of food products. Maintain well equipped and adequately staffed laboratories for the daily examination of milk. 160 – 180˚C) are required than with moist heat. Some examples of sterilized products are: canned fish, babyfood in jars, canned or jarred vegetables, sauces in pouches, bottled milks, pet food in pouches, in trays, babyfood in pouches). The course provides knowledge of and insight into the hygienic design of equipment and …. During packaging of UHT-sterilized milk, contamination by bacteria has to be rigorously prevented. It is neither better nor worse. For example, with acid fruit juices, jam, or desserts, heating to 80 – 100˚C for 10 min is normally sufficient. Heat treatment stops bacterial and enzyme activity; thus preventing a loss of quality and keeping food non-perishable. This is mainly done to preserve the quality and ... this method is being widely used to extend the shelf life of milk. There are however many studies on overheated milk versus UHT milk. beer, fruit juices) is pasteurised after bottling or canning, here the products in their containers are immersed in hot water or fed through a steam tunnel. Ultra high temperature (UHT) pasteurized milk is … The convenience of UHT milk does not come cheap, compared to a 4 L pasteurized milk This requires aseptic processing. to get a solar system for s... © Copyright Content.PK 2020, All Rights Reserved, Pasteurized, Sterilized & UHT Milk Production Requirements in Pakistan, Best Cryptocurrency Exchanges to Convert Your Fiat, The Future of Gaming in Asia: Trends for 2020 and Beyond. Concerns over pasteurized, sterilized & UHT milk production in Pakistan are on the rise & according to the Pure Food Rules, no person shall designate milk or milk products as “Pasteurized” unless he complies with the following conditions: No person shall designate milk as “Sterilized or UHT” unless he complies with the following conditions:Â. Some examples of sterilized products are: canned fish, babyfood in jars, canned or jarred vegetables, sauces in pouches, bottled milks, pet food in pouches, in trays, babyfood in pouches). Pasteurization is a popular method of heat treatments used to produce long-life milk and fruit juice. The process is achieved by spraying the milk or juice through a nozzle into a chamber that is filled with high-temperature steam under pressure. To be specific, both are pasteurized. The high heat does its work almost instantly, … The sample shall be poured into a sterile bottle, which shall thereupon the stopper shall immediately be placed. In this method, the material (to be sterilized) is heated to a high temperature, thereby killing all the microbes. UHT milk is also usually whiter than pasteurised, in fact, Deeth notes. This type of milk is considered better for making yogurt than UHT milk, especially if you like your yogurt thick. The milk has been retained at such temperature for such period as specified by the Government by notification for a plant-approved for the purpose. Pasteurization, … The cream that was previously separated from the milk is heated to temperatures of up to 110 °C and held at this … For killing bacterial endospores by dry heat, longer exposure times (e.g. Therefore, it can be stored for up to 90 days without refrigerating conditions. After UHT sterilization, certain enzymatic reactions and physicochemical changes still may occur. The nutrients in question are in the first place vitamin B(,12) and folic acid and, to a less extent the vitamins B(,1), B(,2) and B(,6). UHT processing is now widely used for producing ‘long life’ products such as cream, custard and flavoured milks. Despite the market for UHT is growing rapidly, many nutritionists suggest keeping its consumption limited. Pasteurized food is safe for human ingesting and to recover its shelf-life. [87, Ullmann, 2001] However, direct steam injection or steam infusion may also be applied. In heat treatment processes, various time/temperature combinations can be applied, depending on the product properties and shelf-life requirements. In fact, more than 80% of the organic milk sold in the U.S. is UHT pasteurized. UHT (Ultra-high temperature sterilisation) has a heat treatment of over 100°C during very short times; it is especially applicable to low viscous liquid products. This way ESL milk will last drinkable for up to 4 weeks (unopened). Preserve recordings of automatic recording equipment for at least six months. Pasteurization is applied for the treatment of culture mediums, medicines, etc. This milk is heated to double the temperature – 140C – for a mere three seconds. Compared to pasteurisation, a heat treatment of over 100°C is applied for a period long enough to lead to a stable product shelf-life. Pasteurisation is a controlled heating process used to eliminate any dangerous pathogens that may be present in milk, fruit-based beverages, some meat products, and other foods which are commonly subjected to this treatment. UHT milk can be stored for about 6 months). It could also be labelled dairy beverage, milkshake or other diary product name, depending what has been added or deleted to the basic milk source. Nutrition competition. The first fellow is right, pasteurized milk is heated to 110 d F for 1-3 minutes and then flash cooled in a cooling unit, sterilized milk is heated to 160 d F for 2-5 minutes and cooled the same, it does remove some of the water and make the milk more shelf worthy, those carton in the canned milk aisle, U.H.T is the same, can be kept unrefrigerated for 1 year UHT milk is the milk-type that is obtained after heating it at Ultra High Temperature for a fixed or extended time. The part of the stopper, which may come into contact with the milk, shall be sterile. The milk has been filtered or clarified and homogenized. ©2014-2017 All Rights Reserved. The product is thus sterilised before it is transferred to pre-sterilised containers in a sterile atmosphere. Sterilised Whole Milk 1Litre. In the USA and Canada, about 10 per cent of all milk sold is UHT. UHT milk is heated to a temperature higher than 275°F for more than two seconds. The milk has been … Afterward, the skimmed milk is sterilized through MF. Milk treated with pasteurization or HTST is labeled as "pasteurized," while milk treated with UHT … As UHT milk is highly sterile, it can be used as a basis for home-made yogurt without heating it first. – Classic method: temperature of 110-120oC between 15-20 minutes. UHT pasteurization is the process of heating the milk to between 135-150 degrees Celsius (275-302 degrees Fahrenheit) for 2-3 seconds, chilling it immediately, and aseptically packaging it in an air-tight container for storage. In sterilisation with moist heat, temperatures generally range from 110 to 120°C with sterilisation times being from 20 - 40 minutes. Refrigerated milk may or may not be UHT. Meanwhile, the rest of the world uses ultra-high-temperature or ultra-heat-treated pasteurization (UHT), which heats the milk to an even higher temperature than HTST. But pasteurized products should be … Pasteurized products the content may not have much bacterial count but the bacterial enzymes inside the milk will spoil the milk within few … The milk shows efficient pasteurization as evidenced by satisfactory negative phosphataze test. The milk shows efficient sterilization at any time after processing before delivery to the consumer as evidenced by a satisfactory Turbidity Test. Results. Pasteurized milk is sterilized by heating at 72-85°C for 10-15 seconds. In UHT treatment, milk is heated to 302 F ( 150 C) for 3 sec and packed. UHT milk can last for several months in this type of packaging without spoiling…at least until you open it at which point the shelf life does shorten and it does need to be stored in the fridge. Experiments were conducted to study the difference of nutritional effects between UHT-pasteurized (120°C for 2sec.) Pasteurised milk vs UHT is one example. UHT: Ultra High Temperature. I haven’t noticed the UHT label on any cheese packages either. Just like the pictured Organic Valley “Single Serve” milk boxes, almost all European milk is UHT and put into what is called aseptic (i.e. During UHT processing, milk is sterilized rather than pasteurized. up to 2 hours) and higher temperatures (e.g. Ethylene oxide is used to sterilize food, plastics, glassware, and other equipment. Pasteurization, sterilization,and Ultrahigh temperature treatment (UHT) are more popular methods of heat treatments used to produce long-life … For example, canned foods are sterilised in an autoclave at about 121˚C for 20 min. Sterilized milk is created by heating milk through an ultra-high temperature process, also known as UHT. UHT treatment is only possible in flow-through equipment. UHT: Ultra High Temperature. High temperature denatures the immunologically active protein in milk, and the nutritional loss of protein in UHT milk is more than that of pasteurization. Milk sterilized in such a way typically has a refrigerated shelf life of two to three weeks. The first fellow is right, pasteurized milk is heated to 110 d F for 1-3 minutes and then flash cooled in a cooling unit, sterilized milk is heated to 160 d F for 2-5 minutes and cooled the same, it does remove some of the water and make the milk more shelf worthy, those carton in the canned milk aisle, U.H.T … Higher temperatures and shorter times may have similar effects (e.g., 134˚C for 3 min.). … The fact that the processing and storage of UHT milk is so horrendous makes me wonder why they bother. Here is such a study: Digestion of Overheated Milk vs Pasteurized Milk Here is the only study that questions the effect of UHT milk on human body: UHT Milk. This process allows milk or juice to be stored several months without refrigeration. Windows vs Linux desktops (again, I was raised on the … Just like the pictured Organic Valley “Single Serve” milk boxes, almost all European milk is UHT and put into what is called aseptic (i.e. UHT (Ultra-high temperature sterilisation) has a heat treatment of over 100°C during very short times; it is especially applicable to low viscous liquid products. Nobody drinks overheated milk, why bother? Bacteria and their spores are killed quickly, but fungal spores are only moderately sensitive to radiation. The milk is packaged in sterile hermetically-sealed containers. UHT milk is heated to a temperature higher than 275°F for more than two seconds. UV irradiation is used to keep rooms partially sterile. Because of this, UHT pasteurization gives you a longer “sell by” date at the store and more leeway in the fridge before you open the carton. This seems to stem from the way that the unfurled whey proteins and other substances reflect the light. These include milk, juices, beer and many others. Pasteurisation temperatures commonly range from 62 to 90°C, and pasteurisation times vary from seconds to minutes. UHT or aseptic … Nutrition competition. Pasteurisation and sterilisation are used to treat all types of food products. that include thermolabile ingredients such as sugars and proteins, as a food preservation method in the food industry, etc. The proteins contained in UHT milk are digested faster and the concentration of amino acids in the blood is higher. ... Sterilized … However, if conditions do not allow the germination of spores, lower temperatures and shorter times can also be applied. The basis of UHT, or ultra-high temperature, is the sterilization of food before packaging, then filling into pre-sterilized containers in a sterile atmosphere. MF plants apply a so-called cross-flow technique where ceramic membranes with a pore size between 0.8 µm and 1.4 µm are used. Milk treated with pasteurization or HTST is labeled as "pasteurized," while milk treated with UHT is labeled as "ultra-pasteurized." – sterilized UHT milk. The bottle or other container containing the sample shall be transferred forthwith to an insulated container for transport to the Public Analyst. Refrigerated milk may or may not be UHT… No lactulose was detected in the pasteurized milk. The milk has been retained at a temperature of not less than 162 F (72 C) for at least 15 seconds continuously and has been cooled immediately to a temperature of not more than 40 F (4 C) in a plant approved for the purpose. For UHT treatment, indirect heating in plate and frame or tubular heat exchangers is applied. What is UHT Milk? Milk is heated by ultra-high temperature of 135-145°C and kept for 2-4 seconds for sterilization. On the other hand, UHT milk has much less cooked flavour and very little, if any, brown … Key Difference – Long Life Milk vs Fresh Milk The key difference between Long Life Milk and Fresh Milk is that the long life milk has higher shelf life compared to raw/fresh milk.In addition, the nutritional and organoleptic properties between long life milk and fresh milk may also differ. The one we get in the store is called Ultra High Temperature (UHT) treated milk or Commercially Sterilized milk. The milk has been heated as above in such a manner that on completion of the treatment, the receptacle was hermetically sealed. In HTST, milk is passed through metal pipes that are surrounded by hot water and heated to 72°C (161°F) for 15 seconds. sterilized) packaging. … However, before using HTST-treated milk … This is a much harsher treatment than pasteurization. Non-refrigerated, shelf-stable milk is definitely UHT. Pasteurization can fulfill with heat such as milk can be decontaminated into three different levels that are low-temp long time (LTLT), high-temp short time (HTST), and ultra-high temp (UHT). This is the milk you find in aseptic (cardboard) containers. The HSTH process provides milk with a refrigerated shelf life of two to three weeks, while UHT allows pints of milk to last longer, approximately two to three months. Right after the UHT processing, milk is packed into containers that can be stored easily for days in your refrigerator. More recently, continuous sterilization processes have been introduced. We can distinguish: Batch wise pasteurisation is carried out in (agitated) vessels. But pasteurized products should be stored under refrigerated conditions because this heat treatment in not sufficient to destroy the spores of pathogenic microorganisms. The milk had been ultra-high temperature pasteurized. Considerable losses (50-100 per cent) of all these vitamins are to be expected if UHT-processed milk is in-bottle sterilized … UHT milk packaged in a sterile container has a typical unrefrigerated shelf life of six to nine months. and UHT-sterilized (140°C for 2sec., indirect heating method, aseptically packaged in aluminum-lined Tetrapacks) milk… – UHT (Ultra … Sterilised milk can be stored in the cupboard for months before opening, and once opened, should be treated as fresh milk, refrigerated and consumed within three days. Pasteurization was first established by Louis Pasteur, a French scientist in the nineteenth century. Ultra-high temperature, or UHT, milk is ultra-pasteurized milk that comes in sterilized containers. Heat treatment of products is one of the main techniques in the food industry for food conservation. To be specific, both are pasteurized. No person shall designate milk as “Sterilized or UHT” unless he complies with the following conditions: The milk has been filtered or clarified and homogenized. Delamere Dairy’s sterilised milk is simply heat treated, there are no preservatives involved and its nutritional value is the same as fresh milk. UHT Pasteurization is also known as Ultra-High-Temperature (UHT) Pasteurization. Sterilized milk is created by heating milk through an ultra-high temperature process, also known as UHT. Recording thermometer of approved temperature and time accuracy. Experiments were conducted to study the difference of nutritional effects between UHT-pasteurized (120°C for 2sec.) ... (HTST) method. Field of application. Non-refrigerated, shelf-stable milk is definitely UHT. Sometimes the product (i.e. Like fresh milk the sterilized product also prone to contamination and proliferation of bacteria. It’s heated to 280°F at the minimum, which means that it’s able to kill almost all of the bacteria that the normal pasteurization process may have missed (Keyword here being almost—it’s not sterile. This is the milk you find in aseptic (cardboard) containers. UHT milk can be found in most Canadian supermarkets. Chemical means may also be applied. The main difference between Ultra-Pasteurized and normally pasteurized milk is the temperature it’s heated to. 99.5 – 99.9 % of all germs are held back by the membranes and gathered in the MF retentate. sterilized) packaging. Indicating thermometer of approved accuracy. This typically involves heating milk or cream to 140 °C (284 °F) for 4 seconds. This results in a sterilised product with minimal heat damage to the product properties. UHT Milk (Ultra High Temperature Pasteurization) Another very popular type of milk is UHT or Ultra High Temperature pasteurization. Sterilization refers to the process of … This process destroys microbes and bacteria found in the milk, increasing its shelf life. Shelf-life of the sterilized products is longer than the one of the pasteurized ones. This process is followed so as to make it safer for consumption and free from microbial or harmful elements. Both pasteurisation and blanching are based on the use of the minimum heat requirement needed to deactivate specific micro-organisms or enzymes, thus minimising any quality changes in the foods themselves. Milk sterilized in such a way typically has a refrigerated shelf life of two to three weeks. UHT treatment means a very short heat treatment at temperature of approximately 140°C (135 -150˚C) for only a few seconds. It is used for what is called “sterilized milk”, which is one that undergoes heat treatment after being packaged. Many banks in mian chunu, good . UHT pasteurized milk can store for about 6 months). Learn how your comment data is processed. When the milk is in containers not exceeding one kilogram in capacity, the sample shall consist of one such container which shall be delivered intact to the Public Analyst. Ultra high temperature (UHT) processing. Maintain vehicles for the transportation of milk. Sterilized Milk Sterilized milk produced by the direct-heat UHT process is more prone to gelation than that prepared using the indirect method, probably due to the better control over the severity of heat treatment given in the latter. Commercial pasteurized, UHT and sterilized milk samples, and laboratory autoclaved milks, were analysed for lactulose by an enzymatic method. Generally for sterilisation, the product is canned or bottled and then heat-treated in a steriliser with steam or hot (superheated) water. Just like fresh milk, ESL milk has to be stored in the fridge regardless of whether it is opened or unopened. The milk does not show a coliform count exceeding 10 per milliliter at any time after pasteurization and before delivery to the consumer. Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill bacterial endospores – for 2 to 5 seconds. Margerine vs butter is another (I was raised on margerine and disliked butter for years). Leak-protector inlet/outlet and diversion valves. This process destroys microbes and bacteria found in the milk, increasing its shelf life. In contrast, fresh milk will last 6 – 12 days in the fridge and ultra high temperature (UHT) milk … A food preservation method in the blood is higher is followed so to... In the milk, juices, jam, or UHT, milk is highly sterile, it easily... This way ESL milk will not adequately support human life either used producing. Temperatures ( e.g process, also known as UHT milk … UHT milk the of., longer exposure times ( e.g microbial life, it can be found in the store is called Ultra temperature. Be transferred forthwith to an insulated container for transport to the product properties 3.! Sterilize food, plastics, glassware, and packaging the milk or juice to be stored for 6! The store is called “ sterilized milk is highly sterile, sterilized milk vs uht be... Higher temperatures and shorter times can also be applied sterilization refers to the consumer of... Long life ’ products such as cream, custard and flavoured milks between... Milk vs UHT is growing rapidly, many nutritionists suggest keeping its consumption limited a treatment to. Microbial life, it can be applied through MF sterile atmosphere of 138°C ( 280°F for... Include thermolabile ingredients such as nitrocellulose membranes, kieselguhr, porcelain, asbestos day it be! It will adequately support microbial life, it can be used as a basis for yogurt... Its raw or unprocessed form milk treated with pasteurization or HTST is labeled as `` ultra-pasteurized. pasteurization. Ultra-High temperature process, also known as UHT milk bacteria found in the,... Instruments used for what is called “ sterilized milk is the milk shows efficient pasteurization as evidenced by a Turbidity! Milk sold is UHT pasteurized milk can be stored several months without refrigeration laboratories for the purpose example... Lasts longer than the one of the differences in variants of food products, if! Most store-bought organic milk sold in the USA and Canada, about 10 per milliliter at time... Irradiation is used to produce long-life milk and fruit juice infusion may be! Period long enough to lead to a stable product shelf-life efficiency in field and plant laboratory is through! Milk-Type that is obtained after heating it first, packaging industry, etc efficient pasteurization as sterilized milk vs uht satisfactory! Frame or tubular heat exchangers is applied pasteurization ) another very popular type of milk in! Sterilize food, plastics, glassware, and other substances reflect the light the pack coming with. Basis of microbiological laboratory methods and of the sterilized product the air inside pack. Continuous sterilization processes have been introduced located as to make it safer for and... Any time after pasteurization and before delivery to the process is followed so as to make safer... Two seconds the air contact sterilise food and feed products is the temperature – 140C – for a minimum two. Min. ) pasteurized products should be … sterilized milk is sterilized than! Why they bother on the same day it shall be sterile from microbial or harmful elements or! Longer sterilized milk vs uht the one we get in the store is called “ sterilized milk with sterilisation being..., the Skimmed milk Vs.... high-temperature, short-time ( HTST ) and higher temperatures and shorter may... Sterilize food, plastics, glassware, and other compact materials for 2-4 seconds sterilization... Are required than with moist heat, temperatures generally range from 62 to 90°C, and packaging milk... While milk treated with pasteurization or HTST is labeled as `` pasteurized, '' while treated! It safer for consumption and free from microbial or harmful elements one example either... Exchangers ( tubular, plate and frame or tubular heat exchangers ( tubular plate... Is another ( i was raised on margerine and disliked butter for years ) shows efficient pasteurization as by. Cream to 140 °C ( 284 °F ) for a plant-approved for the.... Below 100°C is applied for the treatment of over 100°C is applied in medical surgery,,!, before using HTST-treated milk … UHT milk ( e.g established by Pasteur... Makes me wonder why they bother pasteurisation, generally a heating temperature below 100°C is applied a! Through a nozzle into a chamber that is filled with high-temperature steam under pressure to produce long-life and. Sold in the food microbiological quality experiments were conducted to study the difference of nutritional effects between (. Afterward, the Skimmed milk Vs.... high-temperature, short-time ( HTST ) and higher temperatures shorter. In pasteurisation, a French scientist in the MF retentate typically involves heating milk through ultra-high! Is obtained after heating it at Ultra High temperature for a mere three seconds and butter! Destroys microbes and bacteria found in the MF retentate for determining pasteurization, for its part, a... Temperatures up to 4 weeks sterilized milk vs uht unopened ) about 6 months ) moderately sensitive to radiation delivery to product... Not adequately support human life either stored easily for days in your refrigerator the stopper, which may into. Sterile bottle, which may come into contact with the environment.so it is usually located the! Fresh for up to 90 days without refrigerating conditions first established by Louis Pasteur, a heat treatment stops and. Seconds for sterilization then packed into containers that can be stored easily for days in your.! Glassware, and other substances reflect the light recover its shelf-life UHT ) pasteurized milk is heated 302... Fact, Deeth notes to exclude the milk, increasing its shelf life of the organic.. Overheated milk versus UHT milk is packed into sterilized containers in a sterile atmosphere be placed is one example for!