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Ultra-high temperature processing (UHT, also known as ultra-heat-treating) is also used for milk treatment.
Other methods to reduce several pathogens in food include heat-pasteurization, ultra-high temperature processing, UV irradiation, ozone, Pascalization, Thermization or fumigation with ethylene oxide.
The 1950s saw the company to can curry chicken and pioneered the bottling of soy milk, and package Asian drinks in Tetra Brik aeptic containers using the Ultra-high temperature processing system.
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