Kind regards. Interesting intervention @criptoxicar. Indeed, the four processes described apply to the production of UHT milk, the difference lies in the sterilization process, which subjects the milk to high temperatures for a period of approximately 2 to 4 minutes in order to be free of any microorganism. In relation to the packaging, it must comply with the sanitary standards established in each region, it must be aseptic, airtight, made of a material that does not allow the permeability of moisture or odors and that is opaque to prevent damage by light. Thank you for your valuable time, we continue in the world of knowledge.
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Interesting, at some point I thought that the packaging was part of the preservation system, but I see that it's all based on the temperature that is applied to the milk to eliminate any microorganisms, thx!