From his statements and the other avocado technology it seems that it's a varitey of pressure treatments. Bacteria are usually killed by a combination of heat and pressure, standard steam sterilization (for non-food) is roughly 3 bars and 120°C for 20min. The problem with milk is that this ruins the taste, so they use less heat with very short iterations instead of just one heating cycle. The quick changes are more stressful and sufficient to kill the most relevant pathogens. However, Pasteurization still changes the taste, and UHT even more. I guess he figured out a more effective way to use pressure instead of heat that achieves the same lethality to microorganisms but preserves taste.