When it comes to packaging of liquids, milk packaging is one of the most innovative ways through which the food processing industries can say they have improved. A few years back, the concept of having the storage of milk without refrigeration was really a foreign idea. Today, we can see the milk box on the shelf of every supermarket worldwide. There are a large number of products in aseptic packages in different countries. This includes aseptic milk packaging. Aseptic packages may also include products such as rice, juices, cocktail mixes, liquid eggs, sport drinks, tomatoes and soup, whipping cream, teas sauces, gravies and infant nutritional beverages. People got used to dairy products, especially milk, in regular bottles inside refrigerators. The concept of heating and milk pasteurization to ensure safe storage was well engraved in many people's minds. This was a very strong traditional mind set that became so difficult for many people to alter, mostly because it pertained to health. However, that was not the only reason for aseptic milk packaging. Another reason is because people were already used to the cold system of milk packaging. Aseptic milk packaging is a process that has already been unveiled. While pasteurizing conditions affectively eliminate the presence of any pathogenic microorganism, it is not sufficient to inactivate the thermo resistant pores in milk. Sterilization is the process that is meant to eliminate all the microorganisms. Suppose some organisms survive in this process, they might not be in a position to grow. While doing packaging, then it is good to use the sterilization process. Milk can be made commercially sterile by subjecting it to a temperature of over a hundred degrees Celsius. Then hermetically pack in a sealed container. You can pack the milk either before or after sterilization. The basics in ultra high temperature is to sterilize milk before packaging. The next step is to fill the milk into pre-sterilized containers that are in a sterile atmosphere. Milk that is processed by using a temperature that exceeds 135 degrees Celsius allows a decrease in the necessary holding time from 2-5 enabling a continuous flow process. One thing you should be keen to note in milk packaging is that milk processed by UHT method are not shelf stable. Only milk product that is processed by UHT and packed in a sterile environment is aseptically processed milk. A key advantage of milk packaging that has been processed aseptically includes superior quality. Short treatment will preserve the flavor as well as the desired properties of the product. Another advantage of aseptically milk packaging is the fact that it is a stable products, enhances hygiene and better economy due to milk continuous flow.