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I thought the norm was between 低温殺菌 and UHT, but it looks like you're right. The method is however different from the one used for UHT in France, which is why t
by glandium 10y ago
I thought the norm was between 低温殺菌 and UHT, but it looks like you're right. The method is however different from the one used for UHT in France, which is why they can't be kept more than 10 days. However, it's possible to find "long life" milk that can be preserved at room temperature for a couple months, that is also UHT, but also tastes much better to me.
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- laurieg 10y agoI find the Japanese milk to be rather sturdy, I often keep it for a month or so (though I only use it for tea so a little change in flavor probably goes unnoticed).