Besides fresh milk which has to be consumed within 6 days of production and is only treated to simple pasterisation (82-85°C for 20 seconds), the difference between Extended Shelf Life milks and UHT milk is very thin and the differenciation factor is actually the quality of the raw milk input rather than the heat treatment process. After a first “simple pasterisation”, ESL milk is Ultra-Pasterised with processing temperatures ranging typically from 120°C up to around 140°C, with holding times between 0.5 and 4 seconds; while L’Orée du Jour UHT milk is first pasterised at 82-85°C for 20 seconds, and then heated at 140°C for 2 seconds. Any heating process will result in loss in vitamins and nutrients, albeit at different levels for each type of molecules. The UHT process in place at Laiterie Coralis is the smoothest possible to respect the milk during the heating process. No wonder Laiterie Coralis won the gold medal at the “Concours Général Agricole de Paris in 2012” for its semi-skimmed milk.