There are different levels of pasteurization that involve lower or higher temperatures:
- Low temperature: In this case, milk is heated to 63℃ and kept at this temperature for 30 minutes. The shelf life lengthens to 2-3 weeks.
- High temperature: This method involves a higher temperature of 72℃. Milk is kept at this temperature for 15 seconds. The HTST pasteurization will keep milk fresh for up to 30 days if stored in the fridge.
- Ultra-high temperature or ultra-pasteurization: This method requires milk to be heated to 140℃ and kept at this temperature for only 2 seconds. Then it is packaged in a sterile environment. Also, the packaging needs to be treated with hydrogen peroxide. The shelf life lengthens to 30-90 days.
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