8. Conclusion

The stabilization of liquid foodstuffs by separative and/or thermal techniques, using a wide variety of techniques, all of which are now based on a concern to avoid or at least limit the thermal bludgeoning of food products, most of which are oxidation-sensitive, has led manufacturers to turn to very cumbersome techniques, such as those used in aseptic filling, for a qualitative gain that is not always obvious, especially when conditioning in the absence of air is made difficult by the free jet.