The aseptic method for milk processing is called UHT /ultra-high temperature/, when milk is very quickly heated to a temperature of 135-1500С /275-3020F/, and a few seconds later is cooled down to a room temperature. The whole process is being performed in a closed sterile system in order potential contamination to be avoided. The milk bacterias are completely killed, while the taste, the outlook, the durability and nutrition content are preserved.

Besides the production process, it`s extremely important that the milk be stored in the best possible way, and all valuable components be preserved. Here is the meaning of the packaging, which determines the quality and the long durability of the product until its consumption. In such a way the expiry date of the milk is prolonged up to 6 moths from the production date, and the milk can be stored at a room temperature even in the summertime. This is convenient both for the distributors of the shops /they don`t need fridges/, and for the consumers. The advantages are obvious: milk, which is durable for months, and has the same taste and quality as the pasteurized milk.