I think that’s something different from what I’m describing, since it’s higher temperature than the HTST that’s typical in North America. UHT milk never became

I think that’s something different from what I’m describing, since it’s higher temperature than the HTST that’s typical in North America. UHT milk never became very popular in North America, so I’m not to what extent ESL has been introduced. I think it breaks down like this: * Vat-pasteurized (63°C/30min) * HTST (71°C/15sec) * ESL (123°C/5sec) * UHT (135°C/2sec)