Hi Yasas,
Welcome to the IFSQN forums
Higher filling temperatures can result in deterioration of the product and a reduced shelf life particularly if the product continues to be stored at elevated temperatures. You should aim to reduce the temperature after filling if you do find product temperature to be high. See article below.
Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures
'Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16–20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors.'
There might also be issues with the growth of spore formers that have survived the process.
Kind regards,
Tony
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