Sterilized milk is heated intensively — for example 110 °C for 30 to 40 minutes, 130 °C for 30 seconds, or 150 °C for under a second — to destroy all bacteria and spores and greatly extend shelf life. It is similar to UHT, ultra-high-temperature, milk in keeping quality, storing at ambient temperature until opened. The severe heat gives it a distinctive cooked flavour and slight colour change that consumers either accept or dislike. It suits markets lacking reliable refrigeration, though the heat damage to flavour and to some vitamins is greater than with gentler treatments such as pasteurization.