Fairlife shelf stable milk11/30/2023 I do have to say though that if organic UHT milk was the only organic option in my area – that is definitely what I would choose over conventional. I have to agree that I am a little leery of UHT even here in the state of North Carolina where raw milk is not legal for human consumption. One article even calls UHT milk “dead milk” – wow, that’s pretty harsh. Yes, it may be more convenient, but from a health standpoint while the higher temperature kills even more potentially bad bacteria – the good bacteria, unfortunately, goes with it. Now here in the US, I haven’t exactly heard people singing the praises for UHT. Also, in Europe, many people don’t have the mega-sized refrigerators that are so common here in the US so having one less thing to refrigerate is pretty convenient.Īpparently Europeans are fine with the idea of warm, shelf-stable milk, and since it is a rather practical choice that is the majority of what consumers purchase there. Just think of the cost savings if refrigeration is not required after production, during delivery, or once it arrives to the store – not to mention the extended shelf life. Producers and retailers – and even some consumers – think UHT milk is the greatest thing since sliced bread. So which type of pasteurization is the better choice? Well, it depends on who you ask and what your criteria is… Compare this to other milk here in the US, which is typically High Temperature Short Time Pasteurized (minus the “ultra” and shortened to HTST) indicating it has been heated to 165☏ for 15 seconds. UHT stands for Ultra High-Temperature Pasteurization (also referred to as Ultra Pasteurization or UP) and means that milk is heated to about 280 degrees F for 2 seconds, which kills more bacteria (both good and bad) than traditional pasteurization therefore giving the milk a much longer shelf life before it spoils. UHT milk can last for several months in this type of packaging without spoiling…at least until you open it at which point the shelf life does shorten and it does need to be stored in the fridge. Just like the pictured Organic Valley “Single Serve” milk boxes, almost all European milk is UHT and put into what is called aseptic (i.e. Why is it that these small individual sized organic milk containers in the US aren’t sold cold? If you haven’t already noticed almost all the commercialized organic milk options here in the US are Ultra High-Temperature Pasteurized (UHT) – which is actually the same process widely used in Europe – but that still doesn’t answer why some versions are refrigerated and some aren’t.
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