Ultrapasteurized milk

Ultrapasteurized milk is produced using aseptic heat treatment, which involves rapidly heating milk to +150 °C and instantly cooling it to +4 °C. This process destroys most pathogenic microorganisms while preserving the natural composition and nutritional properties of the milk.

The product is rich in calcium and essential microelements, while also retaining a significant amount of vitamins A, C, D, H, PP, and B‑group. Ultra‑pasteurization does not affect the digestibility of lactose and allows milk to maintain its nutritional value. Thanks to this technology, the shelf life of milk is extended up to 180–360 days, depending on the packaging.

International Exim Group cooperates directly with leading dairy producers and offers ultra‑pasteurized milk of various fat contents, meeting all quality standards.

Fields of application

Product Retail

HoReCa segment

Characteristics

Composition:

Ultra-pasteurized whole milk

Energy value per 100 g for 2% milk: 

50 kcal (209 kJ)

Energy value per 100 g for milk 3.2%:

59 kcal (248 kJ)

Nutritional value per 100 g for 2% milk:

Proteins – 3.3 g

Fats – 1.98 g

Carbohydrates – 4.8 g 

Nutritional value per 100 g for milk 3.2%:

Proteins – 3 g

Fats – 3.2 g

Carbohydrates – 4.7 g 

Packaging:

Tetra Gemina Aseptic StreamCap and Tetra Brik Aseptic with a capacity of 1 L

Country of Origin:

Ukraine

Advantages

• Maximum preservation of nutrients and vitamins
• Absence of dangerous pathogens, storage period – from 6 months
• Modern packaging technologies