Fuente: WIPO "milk" A fresh liquid milk product, e.g., cream, is heated to a temperature of 105-130°C for at least 0.5 seconds but not more than 5 minutes then the milk product is cooled to a temperature below 25°C and packaged under aseptic conditions in a sterile container which is then sealed; the milk product being heated to a temperature and for a time sufficient to maintain the packaged milk product for at least four weeks at a temperature not exceeding 10°C without detectable flavour or aroma changes. The milk product may be pre-heated at a temperature of 70-80°C for 10 to 15 seconds.