Abstract
Heat treatments for producing Extended Shelf-Life (ESL) and Ultra-High Temperature (UHT) milk are similar but the temperature range for ESL is lower than for UHT. A major consequence of this difference is that ESL milk must be stored refrigerated while UHT milk is stable at room temperature. Aseptic packaging is essential for UHT milk, but ESL milk is usually packaged under super clean but not aseptic conditions. The major target microorganisms in UHT processing are heat-resistant spores of Bacillus and Bacillus-like bacteria while the targets in ESL are spores of psychotrophic Bacillus spp. Psychrotrophic B. cereus is of particular interest in ESL processing as some strains are pathogenic.
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