Is it true that vitamins are not destroyed while processing milk (UHT)?
The pasteurization process heats milk to 70 – 75 °C for 15 seconds, inactivating or killing all of the disease-producing microorganisms in milk while preserving most of the nutritional value of milk. The Ultra High Temperature process ensures total microbial and enzyme inactivation, because the milk is heated up to 150 °C for 5 seconds.
