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Milk: production process
UHT Milk (Ultra High Temperature) is milk that undergoes treatment that completely eliminates all type of bacteria whether pathogenic or not. The fresh product arrives at Consorzio Latterie Virgilio directly from associated Dairies, it is then heated to 150°C for no less than 1 second. It then undergoes a homogenisation process where the fat particles immersed in the water are thrust by high pressure through microscopic pores. They are thus broken into smaller particles in order to proportionally slow down the speed with which the fat particles i.e. "the fat part" resurface (the resurfacing speed is proportional to the diameter of the fat globules). Then the milk is cooled to a temperature lower than 30°C and stored. UHT Milk is then packaged in an aseptic environment using suitable packaging machines.
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