What is sterilised milk ?
This milk is sold in rigid or opaque bottles or containers (often Tetrabrick ) and does not need to be kept in cold conditions. Sterilisation consists of subjecting the milk to a temperature of 115°C for 15 to 20 minutes, or at 150°C for 2 seconds for UHT milk (Ultra High Temperature, the most consumed in France). In this way all microbial germs, including the spores are destroyed. Its preservation is considerably lengthened : 150 days ( !) and 90 days for UHT milk … In line with the logic of industrial food production, with this treatment milk can be stocked for a long time : the time to be easily transported over long distances, offered for sale without the complication of constant resupplying, and stacked in our cupboards in whole packs. Easy to use milk has been turned into inert matter.
