This product is obtained as a result of a milk which has been standardized at 1.5% of its fat and which has been tested for 4 seconds at a temperature of 140º C, through a continuous flow process, and immediately cooled at a temperature of less than 32º C.
Apart from that, every 100 cm3 of milk, 250 I.Us of A vitamin and 15 I.Us of D vitamin have been added approximately. Finally, this product is packed under aseptic conditions, in sterile and hermetically closed containers.

Product presentation: 1 litre tetra brick.

Duration period: 6 months.

UHT milk must not contain microorganisms, able to proliferate in it under the normal conditions of storage and distribution. Consequently, after an incubation period in a closed container at a temperature of 55º C during 5 days and at 30º C during 7 days, this milk must fulfil these requirements:

Aerobic Mesophiles: n=5 c=0 m= 100 ( normal value: absence of microbial load)

Fat: Between 1.50 and 2.0% (minimum 1.50%)

Acidity: Between 13 and 18º D (normal value: between 13 and 16º D)

Ethanol stability (76º): stable

Non fat solids: minimum 8.30%

pH value: between 6.55 and 6.90 (normal value: between 6.55 and 6.85)

Liquid aspect, white in colour, without strange smell or taste.

This product is obtained as a result of an homogenized milk, which has been tested for 4 seconds at a temperature of 140º C, through a continuous flow process, and immediately cooled at a temperature of less than 32º C. Apart from that, every 100 cm3 of milk , 250 I. Us of A vitamin and 15 I.U s of D vitamin have been added approximately. Finally, this product is packed under aseptic conditions in sterile and hermetically closed containers.

Product presentation: 1 litre tetra brick.

Duration period: 6 months

U.H.T milk must not contain microorganisms, able to proliferate in it under the normal conditions of storage and distribution. Consequently, after an incubation period in a closed container at a temperature of 55 º C during 5 days and at 30º C during 7 days, this milk must fulfil these requirements:

Aerobic Mesophiles: n= 5 c= 0 m=100 ( normal value: absence of microbial load)

Fat: minimum 26.00%

Acidity: between 13 and 18º D (normal value between 13 and 16º D)

Ethanol stability (76º): Stable

Non fat solids: Minimum 8.20%

pH value: between 6.55 and 6.90 (normal value: between 6.55 and 6.85)

ORGANOLEPTIC CHARACTERISTICS

Liquid aspect, white in colour, without strange smell and taste.