The pasteurization process involves heating milk to 72-75 degrees Celsius with a holding time of 15-20 seconds before it is cooled. Along with correct cooling, pasteurization will supply milk with longer shelf life. With proper chilled distribution, pasteurized milk has a shelf life of 5-15 days.

Using UHT treatment, liquid food products are exposed to brief, intense heating to temperatures in the range of 135 to 140 degrees Celsius. UHT treatment is a continuous process which takes place in a closed system that prevents the product from being contaminated by airborne micro-organisms.​