The Process and Technology behind Vida Longa

The Vida Longa UHT process subjects the milk to high temperatures. This causes minimal heat damage and impairment of the product quality, both nutritionally and organoleptically.

Vida Longa is made with fresh milk and cream ensuring a smooth texture and creamy taste. This creamy taste combined with the natural flavour, enhances the taste experience.

The product is packaged in air-tight containers. UHT processed products can be stored at ambient temperature for 6 - 12 months without losing taste appeal. No cool or cold chain is required for storage or distribution.

The UHT process eliminates spoilage, food  poisoning microbes and prevents enzymes that can cause quality deterioration. The UHT process can prolong the shelf life of the mixture by 9  months.

Technical Process

There is no “right” or “wrong” UHT technology in absolute terms. Each has its merits, and each – or a combination – may be best for a specific solution, once all of the parameters are taken into consideration. It all depends on what products you make as well as how you want to operate your plant. There are four different UHT technologies for ambient dairy production on the market today:

• Direct heating via injection
• Direct heating via infusion
• Indirect heating via tube heat exchangers
• Indirect heating via plate heat exchangers

 In addition, there can be certain combinations of these.