Ultra Heat Treated (UHT) – Milk is homogenised and then heated to 132°C for one second. It is then cooled and packaged into sterile containers.
Sterilisation – Milk is homogenised, sealed into bottles/cartons and then heated to 110° C for approximately 30 minutes. It is then cooled.
Spray Drying – Where milk is sprayed into containers of hot air. As the milk droplets fall, the water is evaporated producing a powder which is cooled, packaged and sealed into airtight containers. It is expensive and reconstitutes easily.
Roller Drying – Milk is poured onto heated revolving metal rollers. It is then... (More)