Ultra-pasteurized milkshake «Vologosha» Creamy toffee

Ultra-pasteurization is the way of heat treatment which makes all microorganisms and heat-resistant enzymes inactive. The heat treatment under the temperature of 137 °C within 4 seconds (also known as shock treatment) allows to preserve all useful elements and properties of our products.

The heat treatment of milk (pasteurization and ultra-pasteurization) is aimed at avoiding the process of souring of milk when it is stored at home. Heat treatment helps to eliminate microorganisms and their spores.

Bactofugation is a modern technique to remove micro flora from milk, including removal of spores, somatic cells and other types of contamination.

The production lines of our Dairy Plant has special bacteria separators or bactofugeurs installed on. This equipment is rather expensive and few enterprises can afford to have it.

Ultra-pasteurized dairy products stay fresh for a long time – 6 to 12 months at room temperature before opening.

Convenient! Tasty! Healthy!

Take the milkshake on a trip. The package with a lid is for the ease of use.

Shake the product before use.