Kudo S (1980) The heat stability of milk: formation of soluble proteins and protein-depleted micelles at elevated temperatures. N Z J Dairy Sci Technol 15:255–263 get cold before tasting it. Sterilised milk did have the advantage of lasting longer than the fresh Must-Read: Why is my milk curdling in my tea? Find out the surprising reason How Is Pasteurization Different From Sterilization? To store: Pasteurised milk keeps fresh for 5 days or more in the fridge, consume by the use by date.

Al-Attabi Z, D’Arcy BR, Deeth HC (2009) Volatile sulphur compounds in UHT milk. Crit Rev Food Sci Nutr 49:28–47 Rysstad, G. & Kolstad, J. ( 2006) Extended shelf life milk - advances in technology. International Journal of Dairy Technology 59, 85– 96.Lauber S, Klostermeyer H, Henle T (2001) On the influence of non-enzymatic crosslinking of caseins on the gel strength of yogurt. Nahrung 45:215–217 Corredig M, Dalgleish DG (1996a) The binding of α-lactalbumin and β-lactoglobulin to casein micelles in milk treated by different heating systems. Milchwissenschaft 51:123–127 Havea P, Singh H, Creamer LK, Campanella OH (1998) Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. J Dairy Res 65:79–91

A concentrated, sterilised form of milk which has a final concentration twice that of the original milk. The milk is evaporated under pressure and homogenised. The milk is then poured into cans, which are sterilised at high temperatures. Ghaly, A.E. & El-Taweel, A.A. ( 1995) Effect of lactose concentration on batch-production of ethanol from cheese whey using Candida pseudotropicalis. Transactions of the ASAE (American Society of Agricultural Engineers) 38( 4), 1113– 1120.To store: Sterilised milk will keep for several months unopened without refrigeration. Once opened it should be treated as fresh and stored in the fridge for up to 5 days. Paragraph 8.4 if the substitute item is a Good which is a 'Perishable Item' (the meaning of Perishable Item is an item which is liable to deteriorate or expire rapidly, for example milk, other dairy products, bread or has a "use by" or "best before date" which expires 6 weeks or less from the date of delivery); or 8.3.2 paragraph 12 for all other Goods. Pasteurisation temperatures commonly range from 62 to 90°C, and pasteurisation times vary from seconds to minutes. We can distinguish: Mayr, R., Gutser, K., Busse, M. & Seiler, H. ( 2004b) Indigenous aerobic spore-formers in high heat treated (127 °C, 5 s) German ESL (Extended Shelf Life) milk. Milchwissenschaft 59, 143– 146.

Burton H, Burdett M (1974) The effect of ageing of milk on the amount of deposit formation on heated surfaces. In: XIX International Dairy Congress, vol 1E, pp 167–168 Erasmo N, Diego M, Carini S (1981) Gelation of UHT milk: soluble nitrogen fraction and casein residue. Latte 6:670–675

Bottles for sterilised milk

Lin MJ (2002) Measurement of ionic calcium and its role in milk stability . Ph.D. thesis, University of Reading