Fuente: WIPO "milk" In sterilizing milk, e.g. whole milk, skim milk, cream, concentrated milk, while preserving the initial properties, the milk is warmed to 145-165 DEG F. the warmed milk is, in the form of a falling film in a closed chamber, subjected to steam at a temperature sufficiently high to raise the temperature of each particle of the milk to 300 DEG F. a seal of liquid milk is maintained at the bottom of the steam chamber inside the discharge end thereof to prevent discharge of steam with the milk, the milk is maintained at 300 DEG F. for 1,5-3 sec., the steam is separated from the milk, and the temperature of the milk is reduced quickly, e.g. by flowing it into a vacuum chamber.